Honeycrisp Apple-Cinnamon Upside Down, Baked French Toast

I subscribe to the credo that breakfast is just too good to limit it to AM hours. A great breakfast dish is satisfying any time of the day. And there’s something irresistible about a simple breakfast packed with bold flavors.

That’s why I’m a big fan of this “turned-on-its-head” French toast recipe. It’s easier to make in the oven for a small group and you can mix-and-match your favorite seasonal fruits and whatever bread is handy from your pantry.

Honeycrisp Apple-Cinnamon Baked French Toast

Cook Time: 15 minutes

Yield: 3 servings

Honeycrisp Apple-Cinnamon Baked French Toast


4 tablespoons butter
2 tablespoons honey (I like to use locally produced honey from Chicago Honey Co-Op)
1 teaspoon ground cinnamon
3 eggs
1/8 teaspoon kosher salt
2 Honeycrisp apples, thinly sliced
6 slices of Challah bread


Preheat your oven to 400 degrees F. Grease a 13x9-inch baking pan; set aside.

In a small microwaveable bowl, melt the butter on medium-high setting. Mix the cinnamon and honey into the butter. Pour the mixture into the prepared baking pan. Spread the mixture so it evenly coats the bottom of the pan. Space the sliced Honeycrisp apples evenly in the pan.

In a shallow bowl, whisk the eggs, apple cider and salt. Dip both sides of the Challah bread in the egg mixture before placing in the prepared pan.

Bake for 15 to 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately with your favorite garnishes and condiments.