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Shelburne Inn Baked Apple Upside Down French Toast

By: Shelburne Inn & China Beach Retreat, Seaview Washington

This French toast recipe is fantastic because it tastes like a combination of a simple French toast recipe and the best apple pie recipe. Make this French toast recipe using French bread today.


Recipe Courtesy


  • 3 pounds Granny Smith apples, peeled quartered and thinly sliced
  • 6 tablespoons butter
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 8 slices French bread, sliced 3/4 inch thick
  • 7 eggs
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 cup milk
  • 1/2 cup heavy cream


  1. Melt butter in large sauté pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Sauté over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.
  2. Pour apples into 9 x 13” glass oven proof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered.
  3. Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.
  4. The next morning, pre-heat the oven to 400 degrees F. Bake French toast for 25 minutes or until bread is golden and custard is set.
  5. Invert carefully onto a sheet pan and cut into squares to serve, apple side up. You may add the syrup of your choice and a dollop of crème fraiche.

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This sounds like a great breakfast dish. I like that it can be prepared the night before and just popped into the oven the next morning. The idea of serving it as is rather than inverting it to serve is a good idea as well, though serving it with the apple side up gives it a very inviting appearance. Besides a whipped topping or syrup, a dollop of the Kroger Apple Cinnamon yogurt would be a nice addition.

This baked french toast could not have been better! I actually caught myself dreaming about it. It reheated well in the microwave. We served it without syrup, but did add a dollop of Lite Cool Whip. It was very light and fluffy. I used Splenda Blend instead of sugar and it worked well. We did not invert the pan, serving it from the baking dish. We have an apple peeler that cores and slices so prep was a breeze. We thought it was perfect!!!

We're glad you liked it! Thank you for telling us how it turned out.

Easy and very yummy. Everyone loved it.

Very Tastey

Hello cbeebe99, Glad to hear you enjoyed the recipe! Take pictures next time and send them over if you want. Thanks!

Made this for breakfast on Sunday the day after Christmas. Everyone loved it and kept going back for more. I did make it that morning and baked it right away and it still came out great.

Hi! Thanks so much for your comment and letting us know how the recipe turned out! It sounds like you've got some great tips to add. Thank you for sharing them with our readers. I hope your family enjoys the recipe over the holiday! Thanks! Blair, editor at

Absolutely Delicious!! Followed recipe exactly as written. Four large Granny Smith apples makes about 3 pounds. Tried it once with 3 large apples and was good but needed that extra apple for flavor, texture and especially the juice. My family will all be here overnight for Thanksgiving and they have asked for this to be on the menu for breakfast. No problem. I can make it and put it together the night before, then get up and just pop it in the oven the next morning--the result makes me feel like a chef.


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