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Ultra close-up macro of golden-brown custardy apple cider brioche French toast bake slice topped with caramelized apples, crunchy pecan streusel, and cascading maple syrup

Cozy Apple Cider Brioche French Toast Bake

This make-ahead apple cider brioche French toast bake combines thick cubes of rich, buttery brioche soaked in a spiced apple cider and vanilla egg custard, layered with tender cinnamon Honeycrisp apples, and baked with a crunchy brown sugar pecan streusel. The ultimate cozy autumn weekend brunch crowd-pleaser!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 generous squares
Calories: 395
Ingredients Method Nutrition

Ingredients
  

Brioche Bread & Caramelized Apples
  • 1 loaf brioche bread
  • 3 large Honeycrisp apples
  • 2 tbsp unsalted butter
  • 2 tbsp dark brown sugar
  • 1 tsp ground cinnamon
Spiced Apple Cider Custard
  • 8 large large eggs
  • 1 cup fresh apple cider
  • 1 cup heavy cream
  • 1/3 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
Crispy Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp ground cinnamon
  • 4 tbsp cold unsalted butter

Method
 

Preparation & Apple Sauté
  1. Dry the Brioche: Cut the brioche loaf into 1-inch cubes. Spread the cubes on a large baking sheet and leave out for 2-3 hours (or bake at 300°F/150°C for 10-12 minutes) until slightly stale and dry to the touch.
  2. Sauté Cinnamon Apples: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Sauté for 5 to 7 minutes until the apples are lightly caramelized and just tender. Remove from heat.
Assembly & Custard Soak
  1. Layer Dish: Grease a 9x13-inch ceramic baking dish with butter. Place half of the dried brioche cubes in an even layer. Scatter half of the sautéed cinnamon apples over the bread. Repeat with the remaining brioche cubes and apples.
  2. Whisk Custard: In a large bowl, vigorously whisk together the eggs, fresh apple cider, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt until completely smooth and emulsified.
  3. Pour & Soak: Slowly pour the custard mixture evenly over the bread cubes, pressing gently with a spatula so all bread pieces absorb the liquid. Cover with foil and refrigerate for at least 30 minutes (or overnight for up to 12 hours).
Streusel Topping & Baking
  1. Preheat Oven & Make Streusel: Preheat your oven to 350°F (175°C). In a small bowl, combine flour, brown sugar, chopped pecans, and cinnamon. Cut in the cold butter cubes using a pastry cutter or your fingers until crumbly pea-sized clusters form.
  2. Bake to Puffed Perfection: Uncover the casserole and scatter the pecan streusel evenly over the top. Bake uncovered at 350°F for 40 to 48 minutes until the center is set, puffed, and the streusel is golden-brown and fragrant.
  3. Rest & Serve: Let rest for 10 minutes before slicing into generous squares. Dust with powdered sugar and serve warm with pure maple syrup!

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 48gProtein: 9gFat: 19gSaturated Fat: 9gCholesterol: 175mgSodium: 280mgPotassium: 240mgFiber: 3gSugar: 28gVitamin A: 420IUVitamin C: 3mgCalcium: 75mgIron: 2.1mg

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