Apple Cinnamon Pecan Crunch French Toast Bake
Brioche layered with cinnamon apples and custard, finished with pecan crumble and vanilla glaze.
Contains dairy, eggs and gluten; contains pecans. Heading gives 50 minutes cook; method gives 50–55 minutes. Bobbie confirmed 2 tbsp butter belongs in the apple filling and is used to sauté and caramelize the apples. Tips: use day-old bread and a mix of sweet and tart apples; do not overcook apples; add cardamom or maple extract; rest before serving; serve with vanilla ice cream or whipped cream. Variations: pure maple syrup instead of glaze; ½ cup caramel sauce in apples; ½ cup cream cheese dollops; oats instead of pecans; cardamom, allspice or ginger; 1 cup cranberries in apples. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Cinnamon apple filling
- 4 large apples (Honeycrisp, Granny Smith or Fuji), peeled, cored and diced (about 6 cups)
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
Pecan crumble topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ½ cup cold unsalted butter (cubed)
- 1 tsp ground cinnamon
- ¼ tsp salt
Vanilla glaze
- 1 cup powdered sugar
- 2–3 tbsp milk (as needed)
- ½ tsp vanilla extract
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish. Let the bread sit out for 30 minutes to dry slightly.
- 2
Make the apple filling: melt 2 tbsp butter in a large skillet over medium heat. Add apples, brown sugar, granulated sugar, cinnamon, nutmeg and lemon juice. Cook for 8–10 minutes until tender but not mushy. Stir in vanilla, remove from heat and cool slightly.
- 3
Make the custard: whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- 4
Assemble: spread half the brioche in the dish. Add cooked apples. Top with remaining brioche. Pour custard evenly over the top, pressing gently so bread absorbs the custard.
- 5
Make the crumble: combine flour, brown sugar, pecans, cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 6
Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
- 8
Make the vanilla glaze: whisk powdered sugar, milk and vanilla until smooth. Drizzle over the warm bake.
- 9
Let rest for 10–15 minutes. Serve warm and enjoy!
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From Bobbie's “Bobbie's Recipe Card 127”. Written up by Bobbie's Kitchen · Updated 26 October 2026