Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Apple-Caramel French Toast Be the first to rate & review! Prep it the night before, then bake and serve the next morning. By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on November 15, 2023 Rate PRINT Share Prep Time: 25 mins Total Time: 3 hrs 45 mins Servings: 4 Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side. Nico Schinco 22 Breakfast Casseroles Ideal for Brunch and Beyond Ingredients 1 loaf challah or brioche (1 pound), cut into about twelve ¾-inch-thick slices 5 tablespoons unsalted butter 1 cup plus 2 tablespoons packed light-brown sugar, divided Kosher salt (we use Diamond Crystal) 1 tablespoon fresh lemon juice 4 crisp apples, such as Gala, Braeburn, or Envy, peeled and cut into 1-inch wedges (about 5 ½ cups) 6 large eggs, whisked 1 ⅓ cups whole or 2 percent milk 2 teaspoons pure vanilla extract ½ teaspoon ground cinnamon Confectioners' sugar Greek yogurt, toasted chopped pecans, and raspberries or pomegranate arils, for serving Directions Place bread on baking sheet and let stand: Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight. Melt butter in skillet and add sugar, salt, and lemon juice: Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute. Add apples and cook: Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes. Whisk eggs, milk, remaining sugar, and vanilla: In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread and arrange over apples: Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24. Preheat oven and bake: Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Cool for 15 minutes, then dust with confectioners' sugar and serve: Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit. 5 More French Toast Recipes to Try: Baked Blueberry French Toast Casserole Oven-Baked French Toast Baked Stuffed French Toast Pear-and-Raspberry Baked French Toast Classic French Toast Originally appeared: Martha Stewart Living, December 2021 Rate It PRINT