Monday, October 13, 2014

Apple Filled French Toast

Happy Thanksgiving Monday to all our Canadian friends.
This french toast makes a wonderful brunch recipe that can either be prepared the night before and baked in the morning or it can be popped into the oven after sitting for awhile.
If you have a can of prepared pie filling of any flavour in your pantry, you can use that or put together this apple filling to stuff your french toast.
This recipe can easily be doubled or cut in half.   In the photos, I halved the recipe using a small loaf of  homemade french bread. 

  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • thin slices day old french bread or baguette
  • butter
  •  apple pie filling  or purchased pie filling of your choice
  1. Preheat oven to 350.  Use convection setting if you have it.
  2. Warm pie filling either in the microwave or in a small saucepan and set aside.
  3. Combine eggs, milk, salt and vanilla and beat together until well blended. 
  4. Choose a baking pan that is large enough to place half your slices of french bread close enough to touch.  Spray pan with cooking spray.
  5. Dip half the slices in egg mixture, placing each one into pan after dipping.
  6. Top with a spoon of pie filling and top with remaining egg dipped french toast.
  7. Put a dab of butter over each piece.   Allow to sit 20 minutes or cover with plastic wrap and refrigerate overnight.  Allow the dish to sit at room temperature for 20 minutes before baking.
  8. Bake 30 minutes, or until a toothpick inserted into the center of the dish comes out clean.  It will depend on how thick the slices of french toast are. 
  9. Serve warm with maple syrup.

Apple Filling  ~ Makes about 5 cups
  • 8 cups peeled and chopped apples  (about 8 apples)  Our apples are Jonagold. 
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups cold water
  1. Combine apples and lemon juice and set aside.
  2. Combine sugars and cornstarch with cinnamon and salt in a large saucepan.  Slowly add water while stirring to eliminate lumps and bring to a boil.  
  3. Add apples and stir until the mixture comes to a boil.  Reduce the heat and simmer gently for 10 minutes or until apples are tender crisp.  Do not stir more than necessary to avoid turning the apples to sauce. 
  4.  Remove from heat and cool. Filling will thicken more once cooled. Use immediately or refrigerate in jars or portion and freeze in freezer bags.   


  1. This is a perfect Thanksgiving Morning (or anytime) Breakfast recipe! Thanks Lovella .....

  2. This will be perfect for our little family reunion in Eastern Washington at the end of October!