Apple Butter Baked French Toast

Full of fall flavor and a cinch to make, this apple butter baked French toast is impressive, and ready for any occasion!

Whether you call it baked french toast, or bread pudding, the custardy carby deliciousness cannot be beat. I feel a bit like Dr. Seuss in reverse when it comes to baked french toast, because I will eat it in a tree, in a boat, or in a moat, or whatever other alliterative location he describes in the books.

baked french toast in a gray and white speckled dish on a brown cooling rack, on a blue fabric napkin

Simply because, it is the most sublime culinary creation I can think of. It’s true! How can you pass up a confection that can be served at breakfast, or as a dessert? That can be topped with whipped cream, or powdered sugar, or served ala mode with ice cream? It’s a multifaceted treat, and this one comes from my blogging friend Karista Bennett’s new cookbook The Oregon Farm Table Cookbook.

baked french toast in a gray and white speckled dish with dish and bottle of maple syrup, shot overhead

I distinctly remember turning my nose up at the idea of “bread pudding” when I was a kid. It wasn’t pudding, like from a box! How dare my mom say anything good about bread. pudding. Combining those words seemed like a crime, until I took my first bite. And it was HEAVEN.

baked french toast in a gray and white speckled dish with closed cookbook, shot overhead

As I browsed through Karista’s cookbook, I stumbled upon this apple butter baked French toast and immediately decided that THIS recipe needed to be made. The ultra fall flavors in this are so cozy! Combining apple butter, cinnamon raisins, and pumpkin pie spice, it’s a trifecta of fall. And if you’re hosting a paired down holiday this year, you make this the night before, and bake it in the morning for an easy celebratory breakfast.

baked french toast in a gray and white speckled dish with open cookbook, shot overhead

Emmett was a huge help making this, and I know many kids would be able to handle this recipe, by helping measuring, or whisking the eggs and cream, pouring it over the top. Make new traditions since the holidays will be looking a little different this year, you and your kids will love it!

Baked french toast in a gray and white speckled dish

Karista’s Oregon Farm Table Cookbook has tons of locally inspired recipes that take the best of farmers markets, and local producers’ wares to create wholesome recipes that are fit for any season. The ingredients are easy to find, the instructions are easy to follow, and she showcases local Oregon growers and their favorite creations, too! We should all meet local farmers, and this helps elevate them to a larger audience, of which they are so deserving. Foodies and farmers can come together to create deliciousness right here!

You can also try these French Toast recipes!

Cinnamon Roll Stuffed French Toast

Crunchy Coated Grand Marnier French Toast

Yield: 6-8 servings

Apple Butter Baked French Toast

Ingredients:

  • 2 Tbsp Butter
  • 1 cup Apple Butter
  • 12 slices Cinnamon Raisin Bread – stale is best!
  • 6 Eggs
  • 1 1/2 cup Heavy Whipping Cream
  • 1/2 cup Milk
  • 2 tsp Pumpkin Pie Spice
  • Pinch of Salt
  • 1/2 cup Maple Syrup
  • Whipped Cream, optional for topping
  • Powdered Sugar, optional for topping

Directions:

Use the butter to grease an 8x8x2″ baking dish. (I used a 8×10″ dish for this)

Spread the apple butter onto one side of each slice of cinnamon raisin bread. Layer the bread into the baking dish, stacking it, or laying it in a staggered shape (as I did), into the baking dish.

In a large mixing bowl, whisk together the eggs, heavy cream, milk, pumpkin pie spice, salt, and maple syrup. Pour the mixture over the top of the bread in the baking dish. You may need to lightly press down on the bread to ensure it is all coated. Wrap the baking dish in aluminum foil, and place in the refrigerator overnight. Or at least 8 hours.

Preheat the oven to 350 degrees, and remove the bread pudding from the fridge at least 30 minutes before baking.

Place the dish on a lined baking sheet, and bake (with the foil ON) for 1 hour. Remove the foil, and continue to bake for another 15 minutes.

Allow to cool slightly before serving. Top with powdered sugar, or whipped cream. You can also serve with sauteed apples if desired.

Lightly adapted (directions condensed) from Apple Butter Baked French Toast, from The Oregon Farm Table Cookbook, by Karista Bennett

*This post contains affiliate links to which I will make a commission if used for purchases.*