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Caramel Apple Stuffed French Toast Casserole

This caramel apple stuffed French toast casserole layers brioche, warm cinnamon apples, and rich custard for a decadent, make-ahead breakfast that’s perfect for brunch or festive mornings.
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Prep Time 25 minutes
Cook Time 50 minutes
Chill Time 12 hours
Total Time 1 hour 10 minutes
Servings: 10 people
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Casserole
  • 1 loaf brioche or challah bread cut into 1–2 inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ⅓ cup maple syrup
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of salt
For the Caramel Apple Filling
  • 3 apples Honeycrisp or Fuji work well, peeled and diced
  • 3 tbsp butter
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp caramel sauce plus more for serving
Optional Topping
  • Powdered sugar
  • Extra caramel drizzle
  • Toasted pecans

Equipment

  • Large mixing bowl
  • Medium saucepan
  • 9×13-inch baking dish
  • Whisk
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups & spoons
  • Foil (for baking)

Method
 

Prepare the Apple Filling
  1. In a saucepan, melt butter and add diced apples. Stir in brown sugar, cinnamon, lemon juice, and caramel sauce. Cook for 6–8 minutes until apples soften and the mixture becomes glossy and syrupy. Set aside to cool slightly.
Build the Brioche Layers
  1. Grease a 9×13-inch baking dish and add half of the cubed brioche. Spoon the caramel apple mixture evenly across the bread layer. Add the remaining brioche cubes on top to “stuff” the filling inside.
Make the Custard
  1. In a large mixing bowl, whisk together eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour Over the Casserole
  1. Slowly pour the custard over the layered bread. Lightly press the bread down with the back of a spoon so it absorbs the liquid.
Chill (Optional but Recommended)
  1. Refrigerate for at least 2 hours or overnight for deeper flavor and a custard-rich texture.
Bake
  1. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 15–20 minutes, until golden, puffed, and slightly caramelized.
Serve Warm
  1. Top with powdered sugar, extra caramel, or toasted pecans for a finishing touch.