The Bake-Off is Coming: Apple Pie Breakfast Bake

Apple Pie Breakfast Bake

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

Listen. It's got apples, so it's healthy for breakfast. NO FOLLOW UP QUESTIONS ALLOWED. I like the way Debbie Rowe of Lexington, Kentucky thinks--apple pie in the AM!

Apple Pie Breakfast Bake

Prep Time: 15 Min Total Time: 1 Hr 55 Min Makes: 8 servings


  • 2 cans Pillsbury refrigerated crusty French loaf
  • 1 cup butter, melted
  • 1 can (21 oz) apple pie filling
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon apple pie spice
  • 1 teaspoon vanilla
  • 1 cup maple syrup, warmed


  1. Heat oven to 350°F. Bake loaves as directed on can; cool 20 minutes. Cut about 1 1/2 French loaves into 1/2-inch cubes to make 7 1/2 cups. Reserve remaining 1/2 loaf for another use. Increase oven temperature to 375°F.
  2. In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
  3. In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
  4. Bake 25 to 35 minutes or until deep golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.