The Scoop
Cider French Toast Bake: Infused with autumn flavors, it's perfect for brunch.
One crisp autumn morning, when leaves were crunching underfoot and the air was filled with that unmistakable apple orchard aroma, I found myself in my very first kitchen of my very own. The clunky keys to my new apartment jingled in my pocket, and the fridge was just beginning to call its contents home. On a whim, I decided to recreate a beloved childhood breakfast—French toast—infusing it with the spirit of the season. A dusty bottle of apple cider on the counter caught my eye. Its rich, tart essence seemed the perfect companion for a loaf of stale French bread I had rescued from an impulse bakery splurge.
In a flurry of excitement, I cracked eggs with the vigor of a newly-minted chef and zested an orange, its citrus scent mingling effortlessly with the vanilla. The brown sugar glazed my fingers as it blended with the cinnamon, nutmeg, and a hint of allspice, elevating the aroma into something altogether magical. Apples sat waiting, ready to be sautéed in butter for a hint of sweetness and a bit of texture. As the bake minkled in the fridge, soaking up the luscious custard, I realized that allowing it to rest would ensure each bite was feathery-soft yet immensely satisfying.
The next morning, with sunlight streaming through the kitchen curtains, I served the transformed toast, warm and cozy. A sprinkle of confectioners' sugar snowed down, and a drizzle of maple syrup trailed across the top. Friends gathered around, pecans crunching between laughs, proclaiming it the best brunch they’d had in ages. That day, my apartment became a true home—a place where food and friendship could collide in beautiful harmony.
Ingredients
For the French toast:
- 1 (12-14-ounce) loaf French bread, can substitute sourdough bread or challah
- 6 large eggs
- 1 cup apple cider, nonalcoholic, not carbonated
- 1 cup whole milk
- 1/2 cup light or dark brown sugar, packed
- 1/2 teaspoon fresh orange zest
- 1 teaspoon pure vanilla extract
- cinnamon, to taste
- salt, to taste
For the cinnamon apples:
- 1/4 cup unsalted butter
- 4 cups apples, such as Granny Smith or Honeycrisp, peeled and sliced into 1/4-inch slices
- 1/4 cup apple cider drink, nonalcoholic, not carbonated
- 1/3 cup light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3/4 cup pecan halves
Optional, for serving:
- confectioners' sugar, to taste
- maple syrup, to taste
- salted caramel sauce, optional, to taste, store-bought or homemade
Directions
- Preheat the oven to 300 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- On a cutting board with a serrated knife, slice the bread into 1-inch-thick slices.
- Transfer the bread slices to the prepared baking sheet, spreading them out in a single layer.
- Bake the bread slices until crusty, about 10 minutes.
- Grease a 9x13-inch baking dish.
- In a medium bowl with a pour spout, add the eggs, 1 cup of the apple cider, the milk, 1/2 cup of the brown sugar, the orange zest, the vanilla extract, the cinnamon, and the salt, and whisk to combine. Set it aside.
- Dip the crusty bread slices into the egg mixture, taking care to soak both sides.
- Transfer the soaked bread slices to the prepared baking dish, lining the slices next to each other.
- Evenly pour any of the remaining egg mixture over the top of the bread slices. Set it aside.
- In a large skillet over medium heat, melt the butter.
- Add the apples, the remaining apple cider, the remaining brown sugar, the remaining 1 teaspoon of cinnamon, the allspice, the nutmeg, and the remaining 1/8 teaspoon of the salt to the melted butter and cook, while stirring occasionally, until the apples have slightly softened, about 8 minutes.
- Transfer the apple mixture from the stovetop to a wire rack.
- Add the pecans to the apple mixture and stir to combine.
- Evenly spoon all of the apple mixture and the juices over the top of the soaked bread slices.
- Tightly cover the bake and transfer it to the refrigerator to marinate and soak up the egg mixture for at least 3 hours and up to 24 hours. Do not skip this step.
- Preheat the oven to 350 degrees F.
- Uncover the bake and bake, about 20 minutes.
- Cover the bake with aluminum foil and bake again until the center appears set and is no longer runny, about 25-35 minutes.
- Transfer the bake from the oven to a wire rack and let it cool for 5 minutes. The bake will deflate slightly during cooling.
- Serve the bake topped with the confectioners' sugar, the maple syrup, and the salted caramel sauce.
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