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Apple Cinnamon Baked French Toast

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin

We have had a number of requests for this recipe so I thought it was time to post it. This recipe is from the vanilla and cinnamon challah bread pudding recipe on GeniusKitchen.com. The creamy texture and the wonderfully buttery challah bread (and, of course, the local apples when they are in season) make this french toast a standout. We are fortunate to have Ashland Baking Company so close. They have a wonderful selection of fresh baked breads and other delicious goodies. It is where we get our challah bread for this recipe, as well as various sourdough breads included with some of our breakfasts. Our deliveries come on Friday, just after the challah bread comes out of the oven. Sometimes the bread is still warm with such an incredible aroma that I have to fight myself to not sit down and devour half a loaf.

We make this french toast with diced apples, but the base is such that it would work well with most fruits, nuts, or other delectable. The combinations are endless. Try this recipe as is or customize it with your own personal favorites, then sit back and enjoy.

The next time you are in Bayfield, WI, we would love to have you stay with us. And, who knows, Apple Cinnamon Baked French Toast may be on the menu (this 3-course breakfast generally starts with deviled eggs (our version includes tomato, bacon and basil), followed by a triple-berry crisp (made with local berries) topped with homemade whipped cream, and culminating with this decadent french toast. Feel free to request this breakfast when staying with us–we do our best to accommodate requests. Check availability for your next Bayfield, WI adventure.

Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 90 Minutes
Servings: 12 Large Servings

Ingredients:

  • 1 pound loaf of challah bread, cut in 1" cubes (about 10 cups)
  • 8 large eggs
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups half-and-half
  • 1/2 cup milk (we use 2%)
  • 1 cup sugar
  • 1 TBLSP vanilla
  • 2 tsp baking powder
  • 1 tsp cinnamon (plus more for sprinkling on top)
  • 1/8 tsp salt
  • 1/2 cup butter, melted and cooled
  • 1 - 1 1/2 cups apples, peeled and diced small

Instructions:

  1. Preheat oven to 350° F and spray a 9" x 13" baking dish with non-stick spray (I use a glass dish). You can also use individual 4" ramekins sprayed well with non-stick spray (fill ramekins about 2/3rds full). Cooking time will be shorter--about 40 minutes.

  2. Place cubed bread into large bowl.

  3. In a separate bowl, whisk together eggs and then add evaporated milk, half-and-half, milk, sugar, vanilla, baking powder, cinnamon, and salt and whisk until combined and sugar is dissolved. Add cooled butter and whisk until incorporated.

  4. Pour egg mixture over cubed bread and add diced apples. Mix thoroughly so all bread is moistened. Let stand for at least 10 minutes.

  5. Pour egg and bread mixture into prepared baking dish. Sprinkle top with light coating of cinnamon. Bake 50 - 60 minutes, or until lightly golden on top. Cool at least 5 minutes before cutting. We serve this french toast with a sprinkle of powder sugar, Northern Wisconsin maple syrup on the side (for those who want a little extra sweetness) and either bacon or sausage. Enjoy!

  6. NOTE: This recipe can be easily cut if half.

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