Baked Apple-Cinnamon French Toast

Mini Baked Apple-Cinnamon French Toast | The Blonde Buckeye

Baked French Toast is something that definitely has to be made in advance. The more time it has to soak up the egg mixture, the better it is. These are perfect to make the night before, or at least a few hours ahead of time. Which can be good or bad, depending on how prepared or impatient you are. Plus, when you make little individual ramekins, everybody gets that nice crusty top, paired with the soft, pillowy center (and small things are cute). Side note, I also enjoyed one of these the day after I baked them. I just popped it in the microwave & it was just as delicious as the day before. I can also tell you that it helped out my Monday morning tremendously.

Mini Baked Apple-Cinnamon French Toast | The Blonde BuckeyeMini Baked Apple-Cinnamon French Toast | The Blonde BuckeyeMini Baked Apple-Cinnamon French Toast | The Blonde Buckeye

Baked Apple-Cinnamon French Toast
Makes 4 - 8 oz. ramekins
  • 4-5 slices of day-old bread, cubed (I used sourdough)
  • 1 apple, cubed (skin on or off)
  • 1 Tbsp brown sugar
  • 2 eggs
  • ¾ cup whole milk
  • 1 tsp vanilla extract
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • + powdered sugar & maple syrup
  1. Spray the ramekins with nonstick cooking spray (or use butter)
  2. Line a baking dish or rimmed baking sheet with tin foil & place ramekins in the dish
  3. In a medium bowl, toss apple & bread cubes with sugar
  4. Divide bread mixture evenly among ramekins
  5. In another bowl, whisk together eggs, milk, vanilla, cinnamon & nutmeg
  6. Pour liquid mixture evenly over the ramekins (stop when the mixture is about ½" from the top edge)
  7. Press down the tops of the bread mixture carefully to soak up the liquid
  8. Cover & refrigerate for at least one hour or overnight
  9. When they're ready, remove ramekins from the fridge & press down the tops once again to soak up more of the liquid
  10. Let ramekins sit out at room temperature for 30 minutes before cooking
  11. Preheat the oven to 350 degrees
  12. Bake for 30 minutes & serve warm (allow ramekins to cool for several minutes)
  13. Top with a drizzle of maple syrup & a sprinkle of powdered sugar
*Apple & bread cubes should be about the same size (1/2"-3/4")
*Placing the ramekins in another baking dish is essential to move them around (especially once they're hot) & makes for a much easier clean up



  1. This looks delish and super easy!

Speak Your Mind