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Okay, friends. I know I promised you more truffles, but this really couldn’t wait any longer.

You went apple picking this fall, right? If you didn’t please don’t tell me, because I really want to believe everyone else loves this Autumn tradition as much as I do.

I’m sure you went to the apple farm, ate kettle corn and funnel cakes, bought too many jars of pumpkin butter, and drank apple slushies, even though it was cold and windy outside. And then you went home, stared at the giant bags of apples on your kitchen counter, and wondered why in the heck you thought purchasing 25 lbs. of apples was an appropriate choice.

Fellow overly-enthusiastic apple pickers rejoice! I’ve found a use for those apples. It’s sweet and caramely and boozy. And it’s for breakfast. Win!

This casserole comes together very quickly, and can be made the night before serving. Then all you have to do is wake up, put it in the oven, and wait for the smells of cinnamon baked apples to fill your house.

Bourbon has been making its way into quite a few dishes around here lately. Every time I have butter and sugar melting away in a pan I can’t help but add a few splashes of the stuff. It lends an incredible warmth and richness to desserts, or in this case, breakfast.

I’ve made this a few times now with both Italian and Challah bread. It was fantastic with both. You could probably substitute whole wheat bread for a healthier option, but let’s face it, we’re eating butter, sugar, milk, eggs, and bourbon for breakfast. Save it for a special occasion, and enjoy every last bite!

Apple Bourbon French Toast Casserole
Yield: Serves 5-6
Recipe by

1 cup brown sugar
1/2 cup (1 stick) butter
2 Tablespoons bourbon
3 large apples (I used Honeycrisp), cored, peeled, and sliced
6-8 thick slices day old bread
4 eggs
1 cup milk
1 Tablespoon vanilla extract
1 1/2 tsp. cinnamon
Dash nutmeg

1. In a small pan melt butter and sugar together. Whisk to combine. Cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.
2. Pour butter mixture into a 9″ x13″ pan. Arrange sliced apples on top.
3. Arrange slices of bread on top of apples.
4. In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
5. Cover dish and refrigerate over night.** In the morning, place casserole dish in oven. Heat to 350 degrees. Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown.

**Note: If you are preparing the casserole the morning you are serving it, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over top of bread slices. Bake at 350 degrees for 40-45 minutes.


Comments on this entry are closed.

  • You two are so cute 🙂 That’s the perfect apple picture. Also, this gives me a great excuse to bring out the bourbon without egg nog. Cheers!

  • That looks so good! I bought some bourbon last week and added it to a sweet potato pie. This gives me another great recipe to use my bourbon. Can’t wait to try it!

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  • Christine W

    Made this yesterday to go with my brunch and it was so delicious! Very simple too. 🙂

  • Christine W

    Made this yesterday to go with my brunch and it was so delicious! Very simple too. 🙂

  • Wonderful! I’m so glad you enjoyed this! Thanks for coming back to let me know!

  • Wonderful! I’m so glad you enjoyed this! Thanks for coming back to let me know!

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