Apple Cinnamon French Toast

Brunch is a breeze when you assemble this French toast the night before. Just bake the next morning while the coffee is brewing.


  • 1 loaf (8 ounces) French bread
  • 6   eggs
  • 1 1/2 cups milk
  • 8 tablespoons sugar, divided
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 4   Granny Smith apples
  • 2 tablespoons butter or margarine
  •  Maple-flavored syrup


  1. Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker. 

  2. In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight. 

  3. Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup. 


  • 8  servings of 2 slices French toast and 2 tablespoons syrup

Nutrients per serving:

Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g

Cook's Tips:

French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly-shaped apples and potatoes.

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