Vermont Maple Apple French Toast Bake


Vermont Maple Apple French Toast Bake

From the cookbook: New School Cuisine

Serves 12


  • Apples  ¾ Pound
  • Whole wheat bread  1 Pound
  • Eggs   13 Large or 1 quart liquid eggs
  • Milk 1 ⅓ Cups
  • Maple syrup ⅓ Cup
  • Ground cinnamon  1 tsp
  • Ground nutmeg  ½ tsp
  • Salt 1 Pinch



  1. Coat two 2 inch full hotel pan with cooking spray. The home cook should use a cake pan or even a glass baking pan. The mix for 12 can be divided or not.
  2. Core apples and cut into 8 wedges.
  3. Cut bread into 1 inch cubes.
  4. Lightly beat eggs in a large bowl. Add milk, maple syrup, cinnamon, nutmeg and salt; whisk to combine. Stir in apples and then fold in the bread.
  5. Divide Mixture evenly between pans. Lightly coat parchment paper with cooking spray and place on top of the mix. Cover with foil and refrigerate overnight.
  6. Before baking, take out and let sit at room temperature for 30 minutes. Preheat oven to 350 and bake for 30 minutes in a 9×11 inch pan.
  7. Remove the foil and pour over maple syrup.
  8. Return to the oven and bake until the internal temperature is at 165 degrees, approximately 20 minutes.
  9. Let stand for 10 minutes and cut into 12 portions.