Apple Pie French Toast Bake

Apple pie and French toast are both classic comfort foods, and combining them just makes sense. This Apple Pie French Toast Bake is cozy, apple-forward, and perfect for slower fall weekend mornings.

This bake takes thick slices of challah bread and turns them into a soft, custardy breakfast layered with cinnamon-spiced apples and topped with a buttery graham cracker crumble and pecans. The custard comes together with melted vanilla ice cream instead of the usual mix of eggs, milk, and sugar, which sounds like an indulgence but is really a shortcut: the ice cream already has the eggs, dairy, sugar, and vanilla built in, so you skip several steps and still get a rich, custardy soak. The apples get the same treatment. Canned apple pie filling stands in for cooking down fresh apples with cinnamon and sugar, so all that cozy apple pie flavor is there without the extra pot on the stove.

It has much of the flavor of apple pie in a breakfast bake that's much easier to pull together, and you can decide how you want the texture to turn out. If you love a really soft, custardy French toast, let the bread soak thoroughly before baking so it has plenty of time to absorb the custard. If you prefer more texture, bake it a little longer so the top becomes golden and crisp while the center stays soft.

The graham cracker crumble adds another layer of texture, giving the top a buttery, cinnamon-sweet crunch without requiring a traditional streusel from scratch. Pecans add even more crunch and a nutty flavor that works especially well with the apples and cinnamon.

You don't need to be an experienced baker to make this, and that's part of the appeal. There's no complicated dough, no individual French toast slices to stand over at the stove, and no need to make a separate apple pie. Everything comes together in one baking dish, and you can even assemble the whole thing the night before and let it sit in the fridge, then bake it fresh in the morning. It's the kind of breakfast that feels a little special without asking for your whole morning. Serve it warm on its own, or add a small scoop of vanilla ice cream for an especially indulgent finish.

apple pie, french toast

brunch, breakfast

French, American

Yield: 3–4 (1–2 slices per person; makes 6–8 slices)

Author: Dontmissmyplate

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Apple Pie French Toast Bake

A cozy brunch dish made with challah, apple pie filling, and a graham cracker pecan crumble, topped with pecans. The custard comes together with melted vanilla ice cream, a shortcut that makes this indulgent bake surprisingly easy, and you can even assemble it the night before.

Prep time: 20 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 H & 15 M

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Ingredients

French Toast Bake

• 6-8 thick slices challah bread
• 1½ cups vanilla ice cream, melted
• 2 large eggs
• 1 teaspoon tea masala spice
• 1 teaspoon vanilla extract
• Pinch of salt

Apple Pie Filling

• ½ (21-oz) can apple pie filling (about 10.5 oz)

Graham Cracker Crumble

• 3 graham crackers
• 1½ tablespoons all-purpose flour
• 1 tablespoon light brown sugar
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 1½ tablespoons cold unsalted butter

For Serving

• ¼ cup chopped pecans, lightly toasted
• Vanilla ice cream, optional
• Honey, optional

Instructions

1. Melt the vanilla ice cream until completely liquid but not hot (use the defrost setting of you microwave for a few seconds). Whisk together the melted ice cream, egg, egg yolk, tea masala spice and vanilla extract until smooth.
2. Arrange the bread slices snugly in your baking dish, overlapping slightly if needed.
3. Pour the custard evenly over the bread, making sure each piece gets coated. Let the bread soak for 15–20 minutes, spooning any custard from the bottom of the dish back over any dry areas during the soaking time.
4. The bread should look saturated, but you should not have a large pool of unused custard sitting around it.
5. Arrange the apples over and between the slices of soaked bread.
6. Add the graham crackers, flour, brown sugar, cinnamon and salt to a food processor. Pulse until the crackers are broken down into coarse crumbs, not a completely fine powder.
7. Add the cold butter and pulse until the mixture resembles coarse, crumbly streusel with some larger pieces remaining.
8. Sprinkle the graham cracker crumble evenly over the apples and bread.
9. Bake at 350°F for 35–40 minutes, until the top is golden brown and crisp and the center is set but still soft and custardy. If you want a softer, more custardy bake, pull it toward the lower end of the baking time. For a firmer bake with more texture on top, let it go a little longer.
10. Let the bake rest for about 5 minutes.
11. Top with lightly toasted pecans. Serve warm, either on its own or with a small scoop of vanilla ice cream, any left over crumble, and a drizzle of honey.

Notes

• Use thick-cut challah, brioche, or another soft but sturdy bread. Very thin sandwich bread will become too soft and fall apart.
• Make sure the custard reaches all of the bread before baking. It should look absorbed, not pooled, once the soak is done. For a crispier top, bake toward the longer end of the recommended time.
• The graham cracker crumble should be coarse and uneven rather than pulverized into fine sand. Those little buttery pieces are what give the topping its texture.
• Light brown sugar works best here because it adds sweetness and caramel flavor without overpowering the apples and cinnamon.
• Toast the pecans briefly before serving for the best flavor and crunch.
• A little vanilla ice cream on top turns this into a very indulgent brunch or dessert-style breakfast.

Nutrition Facts

Calories

600

Fat (grams)

29 g

Sat. Fat (grams)

13 g

Carbs (grams)

75 g

Fiber (grams)

5 g

Sugar (grams)

35 g

Protein (grams)

14 g

Sodium (milligrams)

500 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-bake/2026/8/30/apple-pie-french-toast-bake

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Cranberry Orange Rusks

Rusks are a beloved snack across Southern Africa, traditionally baked twice to create that signature crunchy, semi-sweet texture. While they have deep roots in history, today rusks are just as much about simple, comforting enjoyment as they are about tradition.

In this recipe, I’ve added tart cranberries and fragrant orange peel to give them a festive, modern twist. The cranberries add bursts of sweet-tart flavor, while the orange brings a bright, citrusy note that pairs beautifully. Crisp on the outside, slightly chewy inside, these rusks are perfect for dunking into a morning coffee, afternoon tea, or just enjoying as a cozy snack at any time of day.

Easy to make at home, this recipe lets you enjoy a fresh, homemade version of a Southern African classic — no store-bought rusks required.

Yield: Approx. 50

Author: Dontmissmyplate

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Cranberry Orange Rusks

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If you haven't tried these baked goods as part of your morning ritual, you're missing out! The dough is placed in a baking tray, returned to the oven, then slow-baked until all the moisture is gone.

Prep time: 15 MinCook time: 3 HourInactive time: 10 MinTotal time: 3 H & 25 M

Ingredients

• 8 cups self-raising flour
• 1 stick + 2 tablespoons butter
• 1 cup granulated sugar
• 1/2 cup coconut sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dried cranberries
• 3 tablespoons orange peel
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda

Instructions

1. In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
2. Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
3. Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
4. Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
5. Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
6. Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
7. Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
8. Keep in airtight containers for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

2.6

Carbs (grams)

22

Sugar (grams)

6.6

Protein (grams)

2.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Sweet Potato, Pecan and Maple Dutch Baby

When fall arrives there are so many ways to get baking and that includes in the morning when you rise and shine! What's a better to celebrate the season than a Dutch Baby?

Pumpkins gets all the attention, but I don't sleep on sweet potatoes. You don’t need to wait until Thanksgiving and to enjoy this legume. This version of pancake was inspired by the southern sweet potato casserole, covered in marshmallows and sometimes pecans.

Not only is sweet potato a superfood, but the subtle, warm, sweet flavour lends itself to a lot of recipes outside of eating it as it is, especially when spices like xinnmat and nutmeg are involved.

Ingredients

3/4 cups whole wheat flour

3 eggs

2 tablespoons vanilla

2 teaspoons pumpkin pie spice

2 tablespoons coconut sugar

1/4 heaped cup sweet potato puree

Generous pinch of salt

3/4 cups heavy cream

1 melted tablespoon + 2 tablespoons butter

1/3 cup pecans

Marshmallows

Maple syrup

Instructions

In a blender, add all the ingredients except the marshallows, pecans, and 2 tablespoons of butter. Beat until smooth.

In a skillet, add 2 tablespoons of butter and melt over medium high heat. Pour in the batter evenly coating the skillet then sprinkle a few pecans and marshallows on top.

Place in a 350F oven and bake for 30 minutes. The eggs will help the pancake to puff up as it cooks, but this effect will deflate once it starts to cool — more of a visual aspect that won't compromise the taste! Drizzle and sprinkle with maple syrup, pecans and marshallows and serve hot.

Give it a try! German pancakes have crunchy exteriors and swift interiors and you can top them with whatever you like given the surface area. Explore other recipes here.

Rustic Peach and Guava Turnovers

Peach season (or any fruit you want) is always an excuse to inject flavour and bring out the inherent subtle tastes. In this case, the whiskey will deepen the natural flavour of the peaches, as will the cinnamon, nutmeg and lemon. The guava jam adds to the sweetness (because, well, peaches are not THAT sweet, but that's okay!). They also give the turnovers a tropical flavour profile, and guavas have a unique taste and floral undertones as peaches do.

Like most recipes on this blog, you can tweak this one to your liking, but the result will be something quick and tasty.

Yield: 12-14

Author: Dontmissmyplate

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Rustic Peach and Guava Turnovers

Summer isn't summer if you don't bake a little something with some peachy love in the US. This recipe is a quick solution for an AM treat if you have some leftover dough sheets (or puff pastry). Add a little bit of guava and bourbon, and you have a delightful bite for a great morning pick-me-up to go with your coffee or tea. Better yet, toss them into your brunch feast lineup. Turnovers are just pastry pockets of sweet or savoury filling; you can spoon in whatever you like.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 4 fresh peaches
• 2 tablespoons guava jam
• 1/4 cup bourbon or whiskey
• 1 1/2 tablespoons cinnamon sugar
• 1 teaspoon nutmeg
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 2 pastry dough sheets
• 1/2 teaspoon sea salt
• 1/2 teaspoon table salt
• Fresh cream
• 2 tablespoons +
• 2 tablespoons butter + 1 tablespoon heavy cream OR 1 beaten egg (for wash)
• Whipped cream (optional)
• Turbinado sugar (optional)
• Icing sugar (optional)

Instructions

1. Wash, pit, and dice the peaches, place in a large bowl. Transfer to a large pot, add 2 tablespoons butter, cinnamon sugar, nutmeg, salt, vanilla, jam, and whiskey. Cook down until all the ingredients are melted and combined and the sauce thickens., simmer for about 10-12 minutes on medium low heat, stirring frequently.
2. Prep your pastry sheets (one at a time, keep them in the fridge until ready to use). Cut into the shapes you wish to form the turnovers. You can cut rectangles then fold the opposing corners to create a loose triangular shape.
3. Fill with 1 teaspoon of filling (or more if you roll out the dough or cut into larger pieces). Seal the edges with a fork, then pierce the centre lightly to create an outlet for the hot air while the pastries bake.
4. Brush the pastries with a mix of 2 tablespoons butter and the heavy cream or beaten egg. Sprinkle a pinch of sugar over each of the pastries.
5. Bake at 375F for 12 minutes (follow the instructions on the packaging) - cook each sheet with filling one at a time.
6. Broil for 1-2 minutes until light golden brown colour forms, cool for 5 minutes, then serve warm (optional: with whipped cream).

Nutrition Facts

Calories

99

Fat (grams)

2.2

Carbs (grams)

15.9

Protein (grams)

1.2

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Mini Easter Egg Scones

This recipe is part of a six course brunch.

Scones are a must for the brunch table, I think. You can enjoy these semi-sweet baked goods with milk, tea, or coffee. The great thing is after brunch; you can continue to enjoy them--and even freeze--as a quick morning snack in the following weeks.

To add some texture and make them festive, I use some Cadbury Mini Easter eggs, probably the only candy I enjoy this time of the year. If you have children, they too will likely enjoy the bits of chocolate encased with the coloured hard shell in between the warm, crumbly scone, smothered in jam or cream.

If you need a visual step-by-step, check out my video on how to make Pecan and Biscoff Scones.

Here's what you need.

Ingredients

2 1/4 cups all-purpose or pastry flour + a little extra for dusting (you can use oat flour, but that can change the texture of the scones a little bit)

1/2 cup cold butter, cubed (I used plant-based)

1/2 teaspoon salt

1 tablespoon baking powder

1/2 cup coconut sugar

1 cup Cadbury mini eggs, crushed

1/2 cup coconut or almond milk + 1 teaspoon lemon juice (or buttermilk)

1 teaspoon vanilla extract

1 egg, beaten

Instructions

Add the lemon juice to the coconut or almond milk and set it aside to curdle--no need if you're already using buttermilk, that means your milk is already curdled.

In a large bowl, whisk the flour, baking powder, salt, and crushed mini eggs until evenly mixed. Add the cold butter (the colder, the better!), and use a pastry knife or two sharp knives to chop the butter into the flour mix. Use your fingers until it resembles bread crumbs, but don't overmix.

Add egg, mix evenly into the dry batter, then add the milk and mix into a soft dough.

Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome (if you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid overly dry scones).

Use a kitchen scraper to slice the dough into eight pieces. Try to make them roughly the same size. Press some extra bits of the crushed mini eggs for the top of the scones.

Bake at 350F for 22-25 minutes, remove from the oven and cool. You can serve them, but they are meant to go with jam and clotted cream.

Very Berry Dutch Baby

It's not that Dutch baby pancakes can't be eaten all year round, but springtime calls for a version that involves fresh berries and lemon! 

This recipe celebrates blueberries and strawberries, not different from the strawberry version you can find on the website. If you prefer apples as your fruit of choice, try this one, with salted caramel instead.

As I've stated before, this one of my favourite ways to enjoy pancakes. Like galettes, the free form cakes offer a lot of flexibility to customize and effortlessly appear sophisticated. It's hard not to impress upon serving!

This one is gluten-free; I used oat flour and coconut milk--which adds a delicious flavour tweak to the mix. I also add a bit of coconut sugar, lemon juice, and lemon zest when reducing the fruits to err on the healthy side and enhance the berries natural sweetness and tartness. 

Ingredients

3/4 cup oat flour

3 eggs

1 1/2 tablespoons coconut sugar

1 tablespoons melted + 2 tablespoons plant-based butter

3/4 cup warm coconut milk + 1/2 teaspoon lemon juice

2 teaspoons vanilla extract

Pinch of salt

Icing sugar (optional)

Fruit reduction:

1 teaspoon lemon juice

1 teaspoon lemon zest

Mint leaves

1 tablespoon coconut sugar

1/2 cup mixed berries + extra to garnish

1/4 cup water

Instructions

Add the pancake batter ingredients (using the melted butter) to a blender, beat until smooth.

Add the 2 tablespoons of butter to a cast-iron pan over and melt before pouring in the batter.

Bake at 400F oven for 30 minutes.

Prepare the berry reduction. In a saucepan, add the ingredients and heat on low until the mixture begins to thicken and the berries break down, occasionally stirring to prevent the contents from burning. Remove from heat.

Take the Dutch baby out of the oven, allow it to cool for 5 minutes.

Spoon the reduction on top, garnish with fresh fruit, then dust with icing sugar.

Serve with syrup, ice cream, maple syrup, or almond whipped cream.