Description
This Caramel Apple Upside Down French Toast Bake is a deliciously comforting breakfast or brunch dish featuring tender Granny Smith apples cooked in a buttery caramel sauce, layered with cinnamon swirl bread, and baked to golden perfection. The overnight soak ensures a custardy texture that melts in your mouth, topped off with maple syrup and whipped cream for an indulgent treat.
Ingredients
Scale
Apple Mixture
- 2 pounds Granny Smith apples, peeled and thinly sliced (about 4 very large apples)
- Juice of 1 lemon
- 1/2 cup butter
- 1 cup dark brown sugar
- 2 tablespoons corn syrup
Egg Mixture
- 4 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Bake Assembly
- 8 slices cinnamon swirl bread (such as Cinnabon bread, without raisins)
- Butter or nonstick spray, for greasing pan
- Maple syrup, for serving
- Whipped cream, for serving
Instructions
- Prepare the apples: Peel and thinly slice the Granny Smith apples, aiming for uniform, thin slices for the best texture. Toss the slices in lemon juice to prevent browning and set aside.
- Make the caramel sauce: In a large skillet over medium heat, melt the butter. Cook a few extra minutes until the butter is browned and fragrant, if desired. Add the dark brown sugar and corn syrup, stirring until the mixture begins to bubble.
- Cook the apples: Add the sliced apples to the skillet with the caramel mixture. Cook, stirring occasionally, for 5 minutes. Reduce heat to low and continue cooking gently while preparing the egg custard.
- Mix the custard: In a large bowl or stand mixer, whisk together the eggs, milk, vanilla extract, and salt until fully combined.
- Prepare the baking dish: Grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking.
- Layer the bake: Pour the warm apple and caramel mixture into the prepared pan, spreading it out evenly. Arrange the cinnamon swirl bread slices over the apples, pressing down gently to submerge the bread slightly.
- Add the custard: Pour the egg mixture evenly over the bread, ensuring all slices are well coated.
- Chill overnight: Cover the pan with plastic wrap or foil and refrigerate for at least a couple of hours, ideally overnight, to allow the bread to soak up the custard mixture.
- Bake the dish: Remove the cover and bake in a preheated 350°F (175°C) oven for 40 to 45 minutes, or until the top is lightly browned and the custard is set. Let the bake cool for 10 minutes before handling.
- Invert and serve: Run a knife around the edges to loosen. Place a serving platter over the pan and carefully flip it to invert the bake so the caramelized apples are on top. Serve warm with generous amounts of maple syrup and whipped cream.
Notes
- Using thin, uniform apple slices ensures even cooking and a tender, melt-in-your-mouth texture.
- Browning the butter before adding sugar adds a nutty depth of flavor to the caramel.
- Covering and chilling overnight intensifies the flavor and ensures the bread soaks up the custard fully for a rich custardy texture.
- Cinnamon swirl bread adds warm spice notes without the extra effort of adding spices separately.
- For best results, use a non-raisin cinnamon swirl bread to keep the texture soft and uniform.
- This dish can be served with maple syrup and whipped cream or vanilla ice cream for extra indulgence.
