Stuffed French Toast Casserole Recipe

Stuffed French Toast, Photo Stefan Scherperel


3 slices of Day Old Italian Bread sliced

4 apples sliced and spritzed with lemon juice

1 TBsp. Brown Sugar

½ tsp Cinnamon

½ tsp. Mace or Nutmeg

1 Tbsp. Butter

Ricotta Cheese Filling:

½ cup ricotta cheese

1 tsp. lemon zest

1 ½ tsp. sugar

Egg Mixture:

4 eggs

3 TBLS cream

Splash Amaretto, apple jack brandy


Crisp Topping:

3 Tbsp. All Purpose Flour

3 Tbsp. Whole Wheat Pastry Flour

1/4 c. light brown sugar

1/4 c. white sugar

5 Tbsp. Butter

1/4 tsp. Cinnamon

1/2 c. Old Fashion Oats

3/4 c. Toasted and Chopped Pecans or Walnuts


Caramel Sauce

  1. Caramelize apples with brown sugar, cinnamon, nutmeg and butter. Set aside.
  2. Cut butter, sugar, cinnamon, nutmeg and flour together with a knife or pastry cutter until combined. There will be some lumps the size of a pea. Stir in nuts and oats.  You can also do this with a food processor, Pulse until combined. If the butter is too soft or you over mix you will end up with a wad of dough.
  3. Spray small ramekin or larger casserole dish with non-stick baking spray.
  4. Layer bread, apples and ricotta cheese and then remaining bread.
  5. Combine egg mixture and whisk.
  6. Pour egg mixture over bread. Cover with film and place weight on top and refrigerator over night.
  7. Sprinkle with crisp topping.
  8. Bake at 350 degrees for 30-40 minutes until custard is set.
  9. Serve garnishing with additional caramelized apples , caramel sauce, powdered sugar and breakfast meat.