Baked Cranberry Apple French Toast

Baked Cranberry Apple French Toast by

Chef Bruce Brown


Serve alongside your additional breakfast/brunch buffet items.

Serves: 6-8


  • 12 slices “Texas” toast (1” thick bread), crusts removed
  • 1 cup cranberries, halved
  • 2 cups Granny Smith (or Rome) apples, cored and diced
  • 8 large eggs
  • 1½ cups heavy whipping cream
  • ½ cup maple syrup
  • ¼ cup light brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg, ground fresh
  • non-stick spray
  • ½ cup butter, melted
  • ½ cup light brown sugar
  • ½ cup maple syrup
  • 2 cups walnuts, minced


  1. In a mixing bowl, whisk together the eggs, heavy cream, maple syrup, light brown sugar, cinnamon, and nutmeg until smooth. Set aside.
  2. In another bowl, toss cranberries and diced apples together to combine. Set aside.
  3. Thoroughly spray a 9x13 glass baking dish with the non-stick spray.
  4. Place half of the bread slices into the baking dish, squeezing together to fill the bottom. Top with 2/3 of the fruit mixture, spread to the edges.
  5. Place the remaining slices of bread on top of the fruit, sprinkling with the remaining 1/3 fruit.
  6. Place the dish on a baking sheet. Carefully pour the seasoned custard mix over the bread, ensuring all the bread and fruit is dampened. Cover with plastic wrap and refrigerate for 8 hours, minimum (overnight is better).
  7. In a saucepan over medium-high heat, combine butter, light brown sugar, and maple syrup; cook until the sugar is melted, about two minutes. Add walnuts, stir, cover, and set aside.
  8. After the resting period, preheat the oven to 350ºF. Remove the chilled dish from the refrigerator and pour the nut mixture evenly over the whole dish.
  9. Bake uncovered for 45 minutes, until golden brown and crusty. Rest for 5 minutes before slicing.