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Baked Apple French Toast

Longtime friend author Lizzie T. Leaf is an amazing cook who is here today to share one of her family’s favorite breakfasts. Add a fresh fruit salad and mimosa to make this weekend really special.

Baked Apple French Toast

  • 1 cup butter
  • ½ cup brown sugar
  • 3 – 5 granny smith apples, peeled, cored, and sliced
  • 8 oz. cream cheese, cubed
  • ½ cup dried cranberries
  • 12 slices firm bread, diced
  • 8 eggs
  • 4 cups milk
  • 2 tbsp. vanilla
  • Cinnamon sugar to taste

Melt butter and sugar in a skillet. Add apples and then cook 2 – 3 minutes. Transfer ingredients to a 9 x 13-inch baking dish.

Scatter cream cheese over the apples. Sprinkle on cranberries. Top evenly with bread.

Beat eggs, milk, and vanilla together in a medium-sized bowl. Carefully pour over the bread.

Sprinkle with cinnamon sugar.

Cover with cling wrap. Store in refrigerator overnight.


The Next Day

Remove from the refrigerator no less than 45 minutes before baking.

Place large cookie sheet in oven and preheat to 350°F. The cookie sheet is to catch any bubble-over.

Bake 50 – 60 minutes or until firm to the touch. Sprinkle with powdered sugar. Serve with your favorite syrup.


Lizzie T. Leaf loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry, and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie’s life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website http://www.lizzietleaf.com/and blog. Stay connected on Facebook https://www.facebook.com/lizzie.t.leaf and Twitter https://twitter.com/lizzietleaf and her Amazon Author Page https://www.amazon.com/Lizzie-T.-Leaf/e/B002BMI5CK

1 Comment
  1. Lizzie says

    Thank you so much for sharing my recipe!

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