Overnight Apple French Toast Casserole
This make-ahead breakfast casserole features warm cinnamon, sweet apples, and custardy bread that soaks up all the flavors overnight. Perfect for busy mornings, special occasions, or lazy weekend brunches when you'd rather spend time with family than in the kitchen.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
- Pastry Cutter
Ingredients
For the casserole:
- 1 loaf day-old French bread 16 oz, cut into 1-inch cubes
- 3 medium apples Honeycrisp or Granny Smith, peeled, cored, and diced
- 8 large eggs
- 2 cups whole milk substitute almond milk for lighter version
- 1/2 cup heavy cream can use half & half for less fat
- 3/4 cup maple syrup or honey
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon divided
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the topping:
- 1/2 cup all-purpose flour or almond flour for gluten-free option
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Generously butter a 9x13-inch baking dish, ensuring all sides are coated to prevent sticking. For easier cleanup, consider lining with parchment paper with some overhang on the sides.
- Spread the cubed bread evenly in your prepared baking dish. If your bread isn't day-old, you can dry it out by placing the cubes on a baking sheet and baking at 275°F for 10 minutes.
- In a medium bowl, toss the diced apples with 1 tablespoon of cinnamon to coat evenly.
- Scatter the cinnamon-coated apples evenly over the bread cubes, gently pressing some pieces down between the bread to ensure they're distributed throughout the casserole.
- In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla extract, remaining cinnamon, nutmeg, and salt until well combined.
- Slowly pour the custard mixture over the bread and apples, making sure all bread cubes are evenly saturated. Gently press down on the bread to help it absorb the liquid.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight (8-12 hours).
- About 15 minutes before baking, prepare the streusel topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Sprinkle the streusel topping evenly over the soaked bread mixture.
- Bake uncovered for 45-55 minutes, or until the center is set and the top is golden brown. If the top starts to brown too quickly, tent loosely with foil for the remaining baking time.
Notes
- Day-old bread absorbs custard 30% more effectively than fresh bread.
- For a dairy-free version, substitute the milk and cream with plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- The casserole is done when a knife inserted in the center comes out clean without liquid custard.
- The flavor actually improves after the first day as the spices continue to meld.
- For a dairy-free version, substitute the milk and cream with plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- The casserole is done when a knife inserted in the center comes out clean without liquid custard.
- The flavor actually improves after the first day as the spices continue to meld.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 155mgSodium: 300mgFiber: 3gSugar: 28gCalcium: 15mgIron: 12mg
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