Apple Breakfast Bake

Apple pie meets breakfast casserole in this delicious Apple Dutch Baby! Loaded with brown sugar, pecans, apple pie spice, and fresh, sliced apples... it's warm and comforting and especially delicious drizzled with warm maple syrup!

5 from 3 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 281kcal

Author: Cathy Trochelman

Equipment

1 9x13 inch pan

Ingredients

8 eggs
1 1/2 cups milk
1 cup all purpose flour
2 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoons apple pie spice
1/2 teaspoon salt
1/2 cup butter
6 Tablespoons brown sugar
3 apples peeled and thinly sliced
1 cup pecans

Instructions

Preheat oven to 400°F.
In a blender pitcher, combine eggs, milk, flour, maple syrup, vanilla, apple pie spice and salt. Blend until smooth.
Combine butter and 1/4 cup brown sugar in a 9x13 inch pan. Place in preheated oven for 8-10 minutes, until the butter melts and sizzles. Stir melted butter and brown sugar together.
Add sliced apples and pecans to the butter and brown sugar; stir to coat.
Pour egg mixture over the top; sprinkle with 2 Tablespoons brown sugar.
Bake for 20-25 minutes or until top is golden brown and a knife inserted in the center comes out clean.
Serve with maple syrup.

Notes

Storage Tips

Leftovers can be stored, covered, in the refrigerator for up to 5 days. To reheat, cut to desired size and heat in the oven at 350°, covered, for 15 minutes or until heated through. You can also reheat in a small skillet, covered, over medium-low heat.

Recipe Variations

Use any variety of apples
Substitute walnuts or chopped almonds for the pecans
Add dried or fresh cranberries
Add or substitute sliced pears
Use chopped apples instead of sliced apples
Adjust the sweetness level by adding more or less brown sugar
Sprinkle with powdered sugar after baking

Nutrition