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Baked Apple Raspberry French Toast

    The perfect make-ahead breakfast or brunch recipe, your friends and family will love this easy and delicious Apple Raspberry French Toast Bake.

    Apple Raspberry French Toast

    We love splurging on crusty, artisan bread from a local bakery on the weekends. This overnight french toast bake is the ideal use for bread that is starting to get a bit stale but is too good to waste.

    Apple Raspberry Overnight French Toast - an easy, make-ahead breakfast recipe

    Made with chewy, whole grain bread, ripe raspberries and cinnamon-spiced apple butter, this ultimate baked french toast recipe is ideal for entertaining or feeding a hungry family. 

    Apple Raspberry French Toast Bake- an easy, make-ahead breakfast recipe

    For added protein, omega-3’s and a crunchy texture, I like to top the french toast bake with chopped walnuts. You can always swap out for pecans or almonds – just use whatever your family likes best or feel free to omit entirely.

    Raspberry Apple French Toast Bake- the perfect make-ahead brunch recipe

    With berry season around the corner, this versatile breakfast recipe works great with any type of fruit including strawberries, peaches, blackberries and more. Just don’t forget the pure maple syrup.

    Your fork is waiting.

    Apple Raspberry French Toast

    Baked Apple Raspberry French Toast

    5 stars average
    The ultimate make-ahead breakfast or brunch recipe, your friends and family will love this easy and delicious Apple Raspberry French Toast Bake.
    PREP: 10 mins
    COOK: 45 mins
    TOTAL: 55 mins
    Servings: 6


    • 8 1 inch slices crusty whole wheat bread
    • 8 eggs
    • 2 cups low fat milk
    • ½ cup Musselman’s Apple Butter
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 1 cup raspberries (fresh or frozen)
    • ¼ cup chopped walnuts
    • 2 tablespoons brown sugar
    • maple syrup and butter (optional to serve)


    • Spray a 9×13 baking dish with cooking spray then layer the bread slices on the bottom of the pan. (It’s ok if pieces overlap and you can also halve them to fill in gaps.)
    • In a medium bowl, whisk together eggs, milk, apple butter, vanilla, cinnamon and nutmeg. Pour mixture on top of the bread making sure that each slice is fully immersed in the liquid.
    • Sprinkle evenly with raspberries, walnuts and brown sugar.
    • Cover and refrigerate overnight.
    • The next morning, pre-head oven to 350 degrees and bake, uncovered, for 45 minutes. Serve with maple syrup and butter if you wish.


    Calories: 373kcalCarbohydrates: 58.9gProtein: 16.6gFat: 8.9gSaturated Fat: 1.6gPolyunsaturated Fat: 7.3gCholesterol: 182mgSodium: 484mgFiber: 5.9gSugar: 17.8g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. What a great make-ahead breakfast for when you’re hosting! I used applesauce instead because I had it on hand and was still good, though I bet the flavors of apple butter really knock it out of the park. It seemed to taste better after a second day, even, though that could’ve had to do with how congested I was and not the dish. Looking forward to making many variations of this!

    2. Totally in love with this recipe, Liz!! I want to eat it every Sunday morning for breakfast for the rest of the summer :) And the addition of apple butter is genius for that apple undertone. <3 Musselman's, especially now that they're HFCS free, yay!

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