Green Door Hospitality

Adventures in Everyday Entertaining

Brunch Basics: Individual Apple French Toast Bakes


After making Brandied Apple Butter late last year, I started thinking.  Wouldn’t that be delicious to use in a French Toast Bake, like the Pumpkin French Toast Bake that I made?  AND wouldn’t it be a fun brunch idea to make these as individual servings for people to have at their place settings?  So…  I give you Individual Apple French Toast Bakes!  Adjust the recipe to accommodate the number of people you’re serving.  Like the pumpkin version, these are great to make up ahead of time and refrigerate overnight.  Just pop them in the oven the morning of your brunch!

Individual Apple French Toast Bakes

  • 4 cups of french bread, cut into 1-inch cubes
  • 4 lg eggs
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1/3 cup brandied apple butter
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup walnuts, roughly chopped
  • 3 Tbs brown sugar

Cut french bread into 1 inch cubes and fill individual ramekins.

Whisk together eggs, milk, buttermilk, apple butter, vanilla, and all the spices.

Pout egg mixture over the bread cubes.  Push down on the bread with your hands (or a spoon) until it’s all soaked and mainly covered.

Combine the brown sugar and walnuts in a small bowl.  Top the french toast bake with the walnut mixture until evenly coated.  If baking at a later time, cover with tin foil and refrigerate until ready to bake.

Preheat oven to 350 degrees.

Bake for 25-30 minutes, or until golden brown and no longer wet.

Serve immediately plain, or with maple syrup.

24 comments on “Brunch Basics: Individual Apple French Toast Bakes

  1. lulu
    January 11, 2013

    Omigosh, You may have just decided what I’m serving at breakfast in the morning for a group of friends. I may have to do the pumpkin since I probably won’t have time to make the brandied apple butter.

    • Green Door Hospitality
      January 12, 2013

      Glad that I was able to inspire! Both the apple and the pumpkin are delicious and you should be happy with either one 🙂

  2. Leah
    January 11, 2013

    These are so cute. I love individual sized portions!

  3. Cloches & Lavender
    January 11, 2013

    These look and sound so good, I am going to give this one to my stepmom, she has brunch alot and is always looking for recipes. Thanks for sharing.


    • Green Door Hospitality
      January 12, 2013

      You’re quite welcome Cynthia! Hope you’re step-mom (and her guests) like them! 🙂

  4. Cul de Sac
    January 11, 2013

    That looks yummy!!! Thanks for sharing!

  5. SmallHouseBigGarden
    January 11, 2013

    I’m considering doing a brunch for 6 people on Maggie’s birthday next month. This recipe is DEFINITELY something I’d go to! This also gives me an excuse to buy the colorblock bakers I saw two days ago a Dollar Tree! 🙂
    Thank you for this timely post.

    • Green Door Hospitality
      January 12, 2013

      The individual portions really make it perfect for a brunch setting! And definitely, anytime it gives an excuse to buy cute bakers!!! 🙂

  6. Home Seasons
    January 11, 2013

    Wow, these will be great with maple syrup 🙂

  7. moderndayruth
    January 11, 2013

    Looks beautiful and i bet it tastes even better! Oyy, i need to loose weight… 😀

  8. myhealthyohana
    January 11, 2013

    Oh wow, brandied apple butter…I bet these were ridiculously delicious and decadent 🙂

  9. petit4chocolatier
    January 12, 2013

    I love them in the ramekins. Better that way. They look delicious. French bread and brandied apple butter.., double yum!!

  10. Bernice
    January 12, 2013

    This looks just wonderful!!

  11. Christine
    January 14, 2013

    These look so good. I love the little green ramekins!

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