1. Can I use apple juice instead of apple cider?

Yes, but using apple cider is key to the rich, seasonal flavor that makes baked apple cider French toast truly special. Apple juice is sweeter and lacks the complexity cider brings.

2. What’s the best bread to use for baked apple cider French toast?

Brioche and challah are top choices thanks to their richness and sponge-like texture. Crusty French bread also works well, especially if it’s a day or two old.

3. Do I have to let the casserole sit overnight?

While overnight soaking yields the best texture, you can chill your baked apple cider French toast for as little as 3 hours. The longer it sits, the better the flavor.

4. How do I make a nut-free version of baked apple cider French toast?

Just leave out the pecans. Your baked apple cider French toast will still have plenty of texture from the apples and the toasted top.

5. Can I make baked apple cider French toast dairy-free?

Yes! Swap in oat milk or almond milk and use vegan butter. These changes still deliver the rich, custardy result you expect from baked apple cider French toast .

6. What kind of apples work best?

Granny Smith, Honeycrisp, and Fuji apples are ideal for baked apple cider French toast . They hold their shape and add the perfect sweet-tart balance.

7. How long does baked apple cider French toast last in the fridge?

Stored properly, baked apple cider French toast stays fresh in the refrigerator for 2 to 3 days. Reheat individual slices in the microwave or oven.

8. Can I freeze baked apple cider French toast?

Absolutely. Freeze your fully baked baked apple cider French toast casserole for up to 3 months. Thaw in the fridge overnight and reheat before serving.

9. Can I use other spices in baked apple cider French toast?

Of course! Feel free to add allspice, nutmeg, cardamom, or even pumpkin pie spice to your baked apple cider French toast for extra seasonal flair.

10. What are the best toppings for baked apple cider French toast?

Besides maple syrup, try powdered sugar, whipped cream, salted caramel, or even vanilla Greek yogurt. All pair beautifully with baked apple cider French toast .

Baked Apple Cider French Toast: 7 Irresistible Fall Wins

Description

Start your morning with a cozy, fall-inspired delight! This baked apple cider French toast casserole delivers tender, custard-soaked bread topped with warm cinnamon apples and crunchy pecans. Perfect for make‑ahead breakfasts, holiday brunches, or lazy weekend mornings—this comforting dish brings irRESISTIBLE flavor and easy elegance to your table.

Ingredients

Scale

For the Custard & Bread Layer

1 (12–14 oz / 340–400 g) loaf French bread, brioche, or challah*, sliced into 1‑inch pieces (stale or lightly toasted)
6 large eggs
1 cup (240 ml) apple cider (non‑alcoholic, not vinegar)
1 cup (240 ml) whole milk (or dairy‑free alternative)
½ cup (100 g) packed light or dark brown sugar
½ tsp fresh orange zest
1 tsp pure vanilla extract
Pinch of ground cinnamon
Pinch of salt

For the Cinnamon Apple Topping

¼ cup (56 g) unsalted butter
4 medium apples, peeled and sliced into ¼‑inch slices (about 4 cups / 500 g)
¼ cup (60 ml) apple cider
⅓ cup (67 g) packed light or dark brown sugar
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
⅛ tsp salt
¾ cup (90 g) pecan halves (optional; omit for nut‑free version)

For Serving (Optional)

Confectioners’ sugar for dusting
Maple syrup
Salted caramel sauce

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Instructions

Prep the Bread
Slice bread into 1‑inch thick pieces. Let it sit uncovered for a few hours or overnight until slightly stale—or bake at 300 °F (149 °C) for 10 minutes for a quick dry.
Grease the Dish
Prepare a 9×13‑inch baking dish by greasing or spraying with nonstick spray.
Make the Custard
In a bowl with a pour spout, whisk eggs, apple cider, milk, brown sugar, orange zest, vanilla, cinnamon, and salt until combined.
Soak the Bread
Dip each bread slice into the custard to soak both sides. Arrange pieces in the baking dish in a single layer, slightly overlapping. Pour any extra custard over the top.
Cook the Apple Topping
Melt butter in a skillet over medium heat. Add sliced apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook, stirring occasionally, for about 8 minutes until apples soften. Stir in pecans, if using; then remove from heat.
Assemble and Chill
Spoon the apple topping over the soaked bread slices and pour the remaining skillet juices on top. Cover tightly and refrigerate for at least 3 hours or up to overnight.
Bake
Preheat oven to 350 °F (177 °C). Bake uncovered for 20 minutes. Then cover with foil and bake an additional 25–35 minutes, until the center is set and no longer runny.
Cool & Serve
Remove from oven and cool for 5 minutes—casserole will settle slightly. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel before serving.
Store Leftovers
Store in the fridge for 2–3 days. Reheat in microwave or warm in a 300 °F oven until heated through.

Notes

Bread Choice: Brioche or challah gives richness; crusty French bread is great too—especially if slightly stale or toasted.

Nut-Free Option: Omit pecans if an allergy-friendly version is needed.

Dairy-Free Adjustment: Substitute oat or almond milk and dairy-free butter.

Make‑Ahead Instructions: Prep through step 6 ahead of time and refrigerate. Let sit at room temperature while oven Preheats.

Freezing: Freeze cooled, baked casserole up to 3 months. Thaw overnight in the fridge and reheat in a 300 °F oven for about 20 minutes or until warm throughout.

Prep Time: 4 hours (includes bread resting or chilling)
Cook Time: 50 minutes
Category: Breakfast, Brunch, Casserole
Method: No-Fuss Soak & Bake
Cuisine: American / Fall-Inspired

Nutrition

Serving Size: 1 slice
Calories: ~350 kcal
Sugar: ~20 g
Sodium: ~180 mg
Fat: ~12 g
Saturated Fat: ~5 g
Unsaturated Fat: ~6 g
Trans Fat: ~0 g
Carbohydrates: ~50 g
Fiber: ~3 g
Protein: ~6 g
Cholesterol: ~110 mg