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Baked Apple French Toast

A simple overnight breakfast bake for a crowd

Apple French Toast is a perfect sweet start to weekend or for a brunch crowd. The scent of apples and cinnamon wafting through the house will get everyone out of bed. Fry up some bacon, brew the coffee, warm the milk for hot cocoa and the whole crowd will be lined up in the kitchen saying, ‘Something smells really good!’

This one got 2 thumbs up from the whole dining room on Sparkle Weekend. Give it a try at your house.

Print Recipe
 Baked Apple French Toast
Warm apples baked with crusty bread and eggs makes this a perfect winter warm-up.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Instructions
  1. Grease a 9x13" baking dish.
  2. Thinly slice baguette, lay pieces in baking dish to cover bottom.
  3. Beat eggs in a medium size bowl, whisk in milk, nutmeg, sugar, and vanilla. Pour over bread and let soak in.
  4. Peel and thinly slice apples. Toss with lemon juice, sugar, cinnamon, melted butter, and maple syrup. Spread evenly over bread.
  5. Cover baking dish and refrigerate at least 2 hours, or overnight.
  6. Heat oven to 375 degrees, uncover baking dish, bake for 1 hour or until apples are soft and eggs are set.
  7. Scoop servings into ramekins (or onto plates). Serve hot. May be topped with powdered sugar or cinnamon sugar before serving. More maple syrup may be desired.
Recipe Notes

This would be absolutely yummy served with homemade vanilla ice cream. Yes, for breakfast! Or brunch. Looking for more breakfast ideas? Here's a short list of recipes to get you started.

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Potato Pie with Bacon and Kale

A super hearty potato pie for breakfast, lunch, or dinner.

We served this with toast and fruit on the side. A juicy honeydew melon would be the perfect addition. For breakfast, baking this in a 9″ square pan will yield 9 servings.

Print Recipe
 Potato Pie
Potatoes, bacon, veggies and cheese. Oh my!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Instructions
  1. Preheat oven to 350.
  2. Cook bacon until crisp. Remove from pan and crumble. Leave 2 tablespoons bacon fat in pan, drain remainder.
  3. Wash kale and leek. Strip kale from stalks and chop into small pieces. Cut dark green and root from leek, slice into thin rounds. Saute quickly in bacon fat, about 3-4 minutes.
  4. Assemble ingredients in a bowl: hash browns or fried potatoes, kale & leek, cheese, eggs, and red pepper flakes.
  5. Line baking dish with parchment (this makes it much easier to get out after baking). Spread mixture evenly into baking dish.
  6. Bake approximately 1 hour, until edges are crispy. Remove from oven, let sit 5 minutes. Remove pie from dish using parchment paper to lift out. Cut into serving sizes. Plate with hearty toast and melon.
Recipe Notes

Perfect for brunch or dinner. Makes great leftovers, too!

Looking for more breakfast ideas? Start here with our guests' favorite recipes.

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Watermelon Salad

A classic twist on fresh watermelon.

Watermelon salad sounds like ‘why mess with a good thing?’ but it kicks your summer salad up a notch. Of course, your watermelon purists will desist, but if you can open up to try new foods, mixing watermelon with olive oil and lemon will give you a tasty surprise. The feta cheese adds a touch of saltiness, perfect on a hot, summer day.


Print Recipe
 Watermelon Salad
A fresh and refreshing salad for picnics, BBQ's, or just because you love watermelon!
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 3 tbsp Meyer lemon infused olive oil We use Fiore olive oil
  • 2 lbs watermelon chunks
  • 3 tbsp feta cheese
  • 5-6 leaves fresh mint or basil cut up into small pieces
  • freshly ground pepper
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
  • 3 tbsp Meyer lemon infused olive oil We use Fiore olive oil
  • 2 lbs watermelon chunks
  • 3 tbsp feta cheese
  • 5-6 leaves fresh mint or basil cut up into small pieces
  • freshly ground pepper
Instructions
  1. Cut up watermelon into bite-sized chunks. Put watermelon in a wide, shallow bowl.
  2. Pour flavored olive oil over watermelon, gently toss. (If you don't have the flavored olive oil, combine 3 tbsps of olive oil with 1 tbsp lemon juice and 1 tbsp lemon zest.)
  3. Scoop watermelon into individual serving bowls, sprinkle with crumbled feta cheese and chopped mint leaves, grind fresh pepper over the top, serve immediately. (Or, leave the watermelon in the large bowl, sprinkle with cheese, pepper, and mint leaves and let your guests serve themselves.)
Recipe Notes

I've seen this recipe a million times over the years and never got around to trying it. Well, let's just say it's a keepah! Everyone said it was very refreshing and the combo of watermelon, lemon and the salty feta cheese was definitely a happy surprise.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

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Grape Cake

Grapes + Cake = Delicious

grape cake

This yummy grape cake is adapted from a recipe in Food Network Magazine (great resource for super easy recipes). The grapes cooked in the honey come out amazing. It is best to use grapes at their peak, rather than when they are getting mushy. You want them to hold up in the boiling mixture.

Print Recipe
 Grape Cake
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Instructions
  1. Bake cake per directions on box. If you have time, make cake from scratch. You can do either cake rounds or a sheet cake.
  2. For the grape mixture: boil the honey about 3 minutes until it is dark and thickened.
    boiling honey
  3. Remove from heat. Add the ginger and grapes, stir to coat. We let this sit overnight. The grapes give up some moisture and the honey loses some of its overwhelming sticky sweetness. Your choice- serve immediately or wait it out!
  4. Slice cake and drizzle grapes and honey over the top, sides and on the plate. Serves 16 with 2 cake rounds.
Recipe Notes

Grape cake can be served for a light dessert in the summer. Of course, we serve it for breakfast!

Check out other recipes here.

White Cedar Inn Bed and Breakfast

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Fabulous Fruity Crisp

Fall is in the air – pick some apples and pears and enjoy this crisp for dessert!

You’ll want the Fabulous Fruity Crisp for all sorts of gatherings – summer cookouts, fall tailgating, toasty winter dessert, springtime brunch. It’s a treat that spans the seasons! This crisp works best with apples, pears, peaches, nectarines and berries. You can use up your frozen berries, the ones you aren’t throwing in the blender for smoothies.

Print Recipe
 Fabulous Fruity Crisp
A baked treat that can be assembled within 24 hours of baking.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 7 tbsps COLD butter
  • 1/2 c flour
  • 1 c oatmeal uncooked
  • 1 c firmly packed brown sugar light or dark
  • 1/2 tsp cinnamon
  • 4 c fruit peeled, pitted & chopped into bite size pieces (mix and match the fruit!) Good choices: apples, pears, nectarines, plums, peaches
  • 1/2 c sugar
  • 1/2 tsp vanilla extract
  • 1 c blueberries or blackberries
  • whipped cream
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 7 tbsps COLD butter
  • 1/2 c flour
  • 1 c oatmeal uncooked
  • 1 c firmly packed brown sugar light or dark
  • 1/2 tsp cinnamon
  • 4 c fruit peeled, pitted & chopped into bite size pieces (mix and match the fruit!) Good choices: apples, pears, nectarines, plums, peaches
  • 1/2 c sugar
  • 1/2 tsp vanilla extract
  • 1 c blueberries or blackberries
  • whipped cream
Instructions
  1. Butter a 9x13 baking dish. Heat oven to 375 degrees.
  2. Mix 4 cups of fruit with 1/2 c sugar and 1/2 tsp vanilla extract, let stand.
  3. In separate bowl, mix flour, oatmeal, brown sugar, cinnamon.
  4. Pour fruit mixture into greased baking dish, top with blueberries or blackberries, spread out evenly in dish. Top with oatmeal mixture, spread out evenly over fruit. (If the oatmeal mixture doesn't cover the surface, sprinkle a little more over the top.) Cut butter into small chunks and place evenly over surface of oatmeal mixture.
  5. Bake for 45 minutes, until bubbly. You can cover with tin foil for the first 30 minutes to retain moisture, then uncover for last 15 minutes.
Recipe Notes

You can make this the night before and cook in the morning.

If you use a smaller baking dish, put a cookie sheet under the dish so it doesn't bubble over onto the oven.

Scoop out with a big spoon into a dessert bowl and put whipped cream on top for a special treat.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

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Lemon Tart

Lemon Tart

This lemon tart is a deliciously tangy dessert for any occasion.

Lemon Tart

Print Recipe
 Lemon Tart
There's not much we won't try for breakfast. Maybe steak and fish. Steak preparation is very personal and fish is very stinky. Otherwise? What the heck, let's give it a try!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
  • 1 premade pie crust Pillsbury works well if you don't have a good pie crust recipe
  • 3 eggs
  • 3 lemons for juice and zest
  • 1 1/2 cup sugar reduce sugar by 1/2 cup for Meyer lemons
  • 1/2 cup flour
Instructions
  1. Unpack the pie crust from the plastic wrap and let sit about 20 minutes to make it easier to unroll. Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned. (I found this works much better than the pie weights from the Kiwi Tart recipe.) Preheat oven to 350.
  2. While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
  3. Whisk the eggs, lemon juice, lemon zest, sugar and flour together.
  4. Let pie shell cool a bit before pouring lemon mixture in. Bake at 350 for 25-30 minutes. Center should be well set, not wiggly at all. Let cool & refrigerate. Slice into wedges, dust with powdered sugar to serve.
Recipe Notes

BIG TIP- don't forget to reduce the temp on the oven from 450 (baking pie shell) to 350 (baking tart). Yes, I learned that the hard way.

We slice this into thin slivers as it is so very tart. You can dust with powdered sugar and top with raspberries for a bit of sweet and a pop of color.

Looking for more breakfast ideas? Here are some of our guests' favorite recipes.

From our kitchen to yours
White Cedar Inn Bed and Breakfast
Freeport, Maine

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Monte Cristo Breakfast Sandwich

Monte Cristo – a decadent breakfast sandwich

Print Recipe
 Monte Cristo
A yummy, grown-up breakfast sandwich for lazy Sunday mornings.
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
  • 4 slices bread good toasting bread
  • 4 slices ham thin sliced
  • 4 slices turkey thin sliced
  • 4 slices cheese something with a bit of zip that melts nicely
  • 2 tsp Dijon mustard
  • 2 large eggs
  • 1 splash half & half or heavy cream
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp currant jam for dipping
  • 2 tbsp butter for griddle
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
  • 4 slices bread good toasting bread
  • 4 slices ham thin sliced
  • 4 slices turkey thin sliced
  • 4 slices cheese something with a bit of zip that melts nicely
  • 2 tsp Dijon mustard
  • 2 large eggs
  • 1 splash half & half or heavy cream
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp currant jam for dipping
  • 2 tbsp butter for griddle
Instructions
  1. Make the sandwiches: Lay your bottom slice of bread on your clean work surface and spread on the mustard to taste. Add one slice of cheese, 2 slices of ham, 2 slices of turkey, another slice of cheese. Spread mustard on the top slice of bread and place that on top of your sandwich. Repeat until all the sandwiches are made.
  2. Whisk your egg batter together. (Eggs + heavy cream.)
  3. Heat the griddle to about 325. Add butter to griddle. Dip just the top and bottom surface of the sandwiches in the egg batter, don't dredge! Place on hot griddle and cook until bread is browned on both sides and cheese is melted, about 4 minutes per side.
  4. Cut, plate and sprinkle with powdered sugar. Serve with currant jelly on the side. Would make interesting hors d'oeuvres as well. Cut off crusts after cooking, cut into 4 squares, skewer some dried cranberries on a toothpick and push thru layers.
Recipe Notes

We don't usually make breakfast that contains meat because so many of our guests are either vegetarians or don't eat pork products. We had a serendipitous day when there were no dietary restrictions so we threw everything together and made the Monte Cristo Breakfast Sandwich with Currant Jelly.

From our kitchen to yours
White Cedar Inn
Freeport, Maine

 

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Lemon Blueberry French Toast

Lemon Blueberry French Toast

An adult twist on a classic breakfast – lemon curd and blueberries make this an indulgent treat. Sprinkle a little powdered sugar on top, serve with peppered bacon and a mimosa.

You’ll want a firm white bread to hold up to the lemon curd and blueberries so they don’t leak through during the cooking. We’ve used English toasting bread (tastes like an English muffin) with good success.

Print Recipe
 Lemon Blueberry French Toast
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices white bread
  • 1-2 tbsp lemon curd per sandwich
  • 1/4 c blueberries per sandwich (or blueberry jam)
  • butter for frying
  • maple syrup for serving
  • 2 eggs
  • 1/4 c half & half or heavy cream
  • 1 pinch of cinnamon
  • 1 dash of sugar
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices white bread
  • 1-2 tbsp lemon curd per sandwich
  • 1/4 c blueberries per sandwich (or blueberry jam)
  • butter for frying
  • maple syrup for serving
  • 2 eggs
  • 1/4 c half & half or heavy cream
  • 1 pinch of cinnamon
  • 1 dash of sugar
Instructions
  1. Assemble sandwiches by spreading lemon curd on one slice of bread for each sandwich.
  2. Top with blueberries and second slice of bread. Set aside. (Can be prepped the night before. Sandwiches should be placed with the curd side on the bottom, blueberries on top so the blueberries don't leak through the bread.)
  3. Beat eggs, cream, cinnamon, and sugar together in a shallow baking dish.
  4. Quickly dip sandwiches in batter, coating both slices of bread. Fry up on griddle or in pan with butter.
  5. Use medium heat to crisp bread on both sides, then reduce heat to warm center.
  6. Flip sandwiches over again if sides are getting too dark.
Recipe Notes

Serve with warm maple syrup & peppered bacon!

From our kitchen to yours
White Cedar Inn
Freeport, Maine

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Orange Croissant French Toast

Orange Croissant French Toast

Orange Croissant French Toast

Croissant French Toast looks like a million dollars, but is relatively inexpensive to make. It’s easy peasy and big guest favorite!

 

Print Recipe
 Orange Croissant French Toast
A yummy, casual breakfast treat that's simple and easy to make, even on short notice.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 2 large croissants
  • 2 large eggs
  • 1 grated zest & juice of one large orange you will have some zest left over
  • a splash of orange extract
  • 1/2 c whole milk you can use any % milk you want
  • 1 tbsp butter
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 2 large croissants
  • 2 large eggs
  • 1 grated zest & juice of one large orange you will have some zest left over
  • a splash of orange extract
  • 1/2 c whole milk you can use any % milk you want
  • 1 tbsp butter
Instructions
  1. Slice croissants open, set aside. Heat griddle. Whisk eggs, orange juice, orange zest, milk, orange extract in a baking dish. When griddle is hot, grease with butter. Dip croissant halves in mixture, turning quickly. Place on griddle and grill until nicely golden, flip and grill other side. Plate and serve with orange slices.
Recipe Notes

From our kitchen to yours
White Cedar Inn
Freeport, Maine

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