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Apple Bourbon French Toast Casserole

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

 
Holidays are here and while we’re all planning for the big meals, what about breakfast? I don’t know about you, but I think about lunch and supper menus and then totally forget about breakfast until the last minute. And breakfast is important, especially if your family tends to eat a late lunch like mine does. This Apple Bourbon French Toast Casserole recipe, submitted by Tasty Kitchen member Courtney, caught my eye as perfect breakfast option for those busy holiday mornings, because it can easily be made ahead and popped in the oven when the sun comes up.

It’s a wonderful mix of apples, brown sugar, cinnamon, with a splash of bourbon. Quite honestly though, it would make a perfect dessert. Or just think, leftovers from breakfast can be enjoyed for dessert later that evening. So is it breakfast or dessert? Breakfast? Or dessert? Or maybe a new Tasty Kitchen category altogether: Bressert. I’m going to talk to those in charge around here about it. I think Ree would agree. Bressert. It’s a good thing.

So let’s get started on this bressert thing.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

You’ll need butter, brown sugar, bourbon, apples, thick, day old bread, eggs, milk, vanilla, cinnamon, and nutmeg. Courtney’s recipe calls for 6 thick slices of day old bread, but I substituted a crusty French baguette and sliced them thick.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Begin by melting the butter and sugar together in a small pan.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Whisk it together to combine. Whisk in the bourbon and cook until slightly thickened.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Pour the butter/bourbon mixture (otherwise known as delicious goodness) into a baking pan.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Top with sliced apples. I cut my apples pretty thin, but you can do whatever you like. Diced apples would be nice too. Add the sliced bread in a single layer on top of the apples.

Almost finished!

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Beat together the eggs, milk, vanilla, cinnamon and nutmeg. Pour the egg mixture evenly over the bread and let it soak in.

You can either cover the dish and refrigerate it overnight. Or, if you are not making it ahead of time, dip bread slices in the egg mixture before laying them in the pan, then pour the remaining egg mixture over the casserole.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Bake it up! It turns a lovely golden brown, with a crusty top, and an ooey, gooey, sweet bottom.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Look at the delicious goodness at the bottom. YUM! What better way to start—or end—the day. The perfect bressert, I’d say.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

A big thanks to Courtney for submitting this recipe. It’s going in my bressert file for ever and ever. Which pretty much is in keeping with the name of Courtney’s blog: Bake. Eat. Repeat.

 
 

Printable Recipe

Apple Bourbon French Toast Casserole

See the full recipe post on Courtney’s site!
4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Bourbon caramel coated apples and cinnamon spiked French toast make for a quick and decadent make-ahead breakfast!

Ingredients

  • ½ cups Butter
  • 1 cup Brown Sugar
  • 2 Tablespoons Bourbon
  • 3  Large Baking Apples, Cored, Peeled, And Sliced
  • 6 slices Day Old Bread, Sliced Thick
  • 4  Eggs
  • 1 cup Milk
  • 1 Tablespoon Vanilla Extract
  • 1-½ teaspoon Cinnamon
  • 1 dash Nutmeg

Preparation Instructions

1. In a small pan melt butter and sugar together. Whisk to combine. Cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.
2. Pour butter mixture into a 9″ x13″ pan. Arrange sliced apples on top.
3. Arrange slices of bread on top of apples.
4. In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
5. Cover dish and refrigerate overnight (see note below). In the morning, place casserole dish in the oven. Heat to 350ºF. Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown.

Note: If you are preparing the casserole the morning you are serving it, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over the top of bread slices. Bake at 350ºF for 40-45 minutes.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

27 Comments

Comments are closed for this recipe.

Adriane on 12.28.2011

I made this Christmas Eve for our Christmas morning breakfast. It was FABULOUS and loved by all – including two picky three-year-olds, my husband and my Mother. Like I’ll-definitely-make-it-every-year fabulous. Thanks for this recipe!!

Gwen on 12.27.2011

Made this for Christmas breakfast and was a hit! I added toasted pecans to it on my plate and it adds another layer of flavor (and crunch) that makes it even more divine!

~merry~ on 12.1.2011

This recipe is incredible. I have made it three times since it was posted and have received rave reviews from everyone it was served to. I increased the amount of apples, which created more of an apple syrup that can be spooned over the top of each individual serving.

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Chi Chi Anyanwu on 11.30.2011

My teeth (which are cavity prone) just jumped out of my mouth and ran away as fast as they could. But oh my, I would love this with a cup of coffee and some maple bacon on the side!

Culinary Collage on 11.29.2011

This would be a fantastic recipe to serve for brunch. Thanks for the post.