This baked French toast recipe takes classic pan-fried French toast and flips it on its head. It makes an impressive dish for breakfast, brunch, or breakfast for dinner. Even better, this easy breakfast casserole serves a crowd! Save time by preparing it the night before so you can get a head start on your weekend.
- 4 slices thick-cut cinnamon bread
- 4 large whole eggs
- 4 large egg whites
- 2 cups milk, or nut milk of your choice
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/3 cup sugar, or sugar substitute, such as monkfruit
- 2 granny smith apples, cored and diced into thin 1/4 inch pieces
- 1/2 cup dried cherries, or raisins
- 2 Tablespoons powdered sugar (optional), for dusting
- Maple syrup, for serving
Cut bread into one inch cubes and place into a large mixing bowl. Add sugar and toss to coat. Set aside.
In a medium bowl, whisk together eggs, egg whites, milk, vanilla extract, and cinnamon.
Stir apples and dried cherries into the bowl with bread cubes. Place them into a greased 13×9 baking dish and pour egg mixture even over the bread. Place the casserole dish in the fridge for at least 2 hours, or up to 2 days.
When ready to bake, heat oven to 350 degrees Fahrenheit and then bake the casserole for 35-45 minutes, or until set. Let cool for 5 minutes before serving.
If desired, dust with powdered sugar and drizzle each serving with maple syrup.