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Cinnamon Apple Breakfast Casserole

Cinnamon apple breakfast casserole layers tender-crisp apples and custard-soaked French bread in a 9x13-inch baking dish. Bake until the top is golden and the center is set for a warm, cinnamon-scented breakfast.
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Prep Time 15 minutes
Cook Time 57 minutes
Standing and resting 30 minutes
Total Time 1 hour 42 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 3 tbsp unsalted butter
  • 3 apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.33 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 1 loaf (16 oz) day-old French bread cut into 1-inch cubes
  • 6 eggs large
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the apples, brown sugar, and 1 teaspoon cinnamon; cook for 6–8 minutes, stirring occasionally, until the apples are tender-crisp.
  5. Arrange the bread cubes in the prepared dish.
  6. Spoon the apple mixture evenly over the bread.
  7. Whisk the eggs, milk, cream, vanilla, salt, and remaining 1 teaspoon cinnamon in a large bowl until combined.
  8. Pour the egg mixture evenly over the bread.
  9. Let the casserole stand for 20 minutes so the bread can absorb the custard.
  10. Bake uncovered for 45–55 minutes, until the top is golden, the center is set, and the center registers 160°F on an instant-read thermometer.
  11. Let the casserole rest for 10 minutes before serving.

Notes

For even custard absorption, let the casserole stand the full 20 minutes before baking. Store covered in the refrigerator for up to 3 days; it can be frozen. For a dairy-free variation, use plant-based butter, milk, and cream alternatives.