French Toast Breakfast Casserole Recipe with Apples, Eggs & Cheese

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Use a deep baking dish to make sure all the bread soaks up the egg mixture. It will give you a fluffy French toast casserole in a jiffy. Are you an early riser? That’s OK, because this casserole can be left in on warm in the oven until everyone is ready to enjoy it. Top your French toast with a little syrup or confectioners’ sugar, as this tasty dish isn’t as sweet as some may prefer.


  • 8 slices white bread, crust removed and cubed
  • 1/2 lb. cream cheese, cubed
  • 1 large Granny Smith apple, peeled, cored, and chopped
  • 6 large eggs
  • 1 C whole milk
  • 1-1/2 tsp. ground cinnamon


Preheat oven to 375 degrees. Layer half of the bread cubes into a deep 8X8 casserole dish. Spread the cheese cubes evenly over the bread. Scatter the apple over the cheese. Layer the remaining bread cubes over the top, being sure they go to the edges of the dish.

Break the eggs into a mixing bowl. Pour in the milk and sprinkle in the cinnamon. Whisk until well blended. Pour the egg mixture over the top of the casserole. Bake, uncovered, for 35 minutes or until the eggs are set. Makes 6 servings.

One Response

  1. Beau Says:

    I got some frozen fruit I might have to try this with, as apples around here don’t look so hot right now. Do you think this could be made the night before and pulled from the fridge to baked the next day, or would that hose up the texture of the whole thing?