I had an aha moment when the Apple French Toast Casserole came out with caramelized apples and crunch at the edges so good I texted my sister before it cooled.
I can’t stop making this Overnight Cinnamon Apple Baked French Toast Casserole. I love the sloppy, syrupy mess it becomes after sitting overnight, it started because I burned pancakes once and said forget it.
But the crunch of baked cinnamon apples against pillowy cubes of day old challah or brioche is my weakness. And the smell drags everyone downstairs.
This is not precious. It’s big, sticky, and forgiving.
I call it an Apple French Toast Casserole that doubles as Easy Overnight French Toast Casserole Kitchen Fun for mornings when you want sweet breakfast casserole without drama. Bring napkins and serious joy.
Ingredients
- Challah or brioche: soft, pillowy base that soaks up custard and tastes slightly sweet.
- Eggs: give structure and richness, they’re basically the custard’s backbone.
- Whole milk: keeps it creamy without feeling too heavy.
- Heavy cream: makes the custard luxuriously silky and indulgent.
- Granulated sugar: adds clean sweetness that balances the apples.
- Light brown sugar: adds warm molasses notes and deeper caramel flavor.
- Extra brown sugar for apples: Plus, it gives the fruit a caramel kiss.
- Ground cinnamon: cozy spice that pairs perfectly with apple and bread.
- Extra cinnamon for sprinkling: Basically, a fragrant finishing touch you’ll smell first.
- Ground nutmeg: subtle warmth and autumny depth, not overpowering.
- Vanilla extract: rounds flavors, makes everything taste homier and baked-good-ish.
- Fine salt: brings out sweetness and balances the custard.
- Apples: tender fruit adding bright, slightly tart texture to each bite.
- Lemon juice: keeps apples fresh looking and adds a tiny tang.
- Melted butter: richness and mouthfeel, plus a golden finish.
- Streusel components: crunchy, buttery topping option for sweet, nutty contrast.
- Maple syrup: optional drizzle that adds sticky sweetness and classic brunch vibes.
Ingredient Quantities
- 1 loaf day old challah or brioche about 10 to 12 ounces cubed
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar plus 1/4 cup extra for apples or topping
- 2 teaspoons ground cinnamon plus 1 teaspoon extra for sprinkling
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 2 large apples peeled cored and thinly sliced (about 3 cups)
- 1 tablespoon fresh lemon juice to keep apples from browning
- 4 tablespoons unsalted butter melted
- For the streusel topping optional 1/2 cup all purpose flour 1/2 cup packed brown sugar 1/3 cup cold unsalted butter cut into cubes and 1/2 cup chopped pecans or walnuts if you like crunch
- Maple syrup for serving optional
How to Make this
1. Grease a 9×13 baking dish and toss the cubed day old challah or brioche in it so the bread is in an even layer.
2. In a large bowl whisk together 8 eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 2 teaspoons vanilla extract and 1/2 teaspoon fine salt until smooth.
3. Peel, core and thinly slice the 2 large apples, then toss them with 1 tablespoon fresh lemon juice and 1/4 cup extra light brown sugar and 1 teaspoon extra cinnamon so they don’t brown and get a little candied.
4. Scatter about half the apple slices over the bread, pour half the melted butter (2 tablespoons) over everything, then pour half the custard mixture evenly over the bread and apples so the bread starts soaking up the liquid.
5. Add the remaining bread and apples in layers, pour the rest of the custard over the top, then drizzle the remaining melted butter over the surface and give the dish a gentle press so the bread is mostly submerged.
6. If you want the streusel topping: in a small bowl combine 1/2 cup all purpose flour, 1/2 cup packed brown sugar, 1/3 cup cold unsalted butter cut into cubes and 1/2 cup chopped pecans or walnuts. Use a fork or your fingers to cut the butter into the dry ingredients until you have coarse crumbs.
7. Sprinkle the streusel evenly over the soaked casserole, then cover the dish tightly with plastic wrap or foil and refrigerate overnight or for at least 8 hours so the custard fully soaks into the bread.
8. When ready to bake preheat the oven to 350 degrees F (175 degrees C). Remove the casserole from the fridge while the oven heats to take off the chill for 15 to 20 minutes.
9. Bake uncovered for 45 to 55 minutes until the top is golden, the streusel is crisp and a knife inserted into the center comes out mostly clean; if the top browns too fast tent loosely with foil during the last 10 to 15 minutes.
10. Let the casserole rest 10 minutes before serving so it sets a bit, sprinkle the extra 1 teaspoon cinnamon if you like, serve warm with maple syrup on the side and enjoy.
Equipment Needed
1. 9×13 baking dish (glass or metal), greased
2. Large mixing bowl for the custard
3. Small bowl for streusel and another small bowl for apples
4. Whisk (for eggs and custard)
5. Measuring cups and spoons
6. Chef knife and cutting board (for cubing bread and slicing apples)
7. Vegetable peeler
8. Rubber spatula or wooden spoon (to press bread down and fold)
9. Fork or pastry cutter (to cut cold butter into streusel)
10. Oven mitts and a cooling rack
FAQ
OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE Recipe Substitutions and Variations
- Bread: If you dont have challah or brioche use a day old French baguette, sandwich loaf, or sourdough. They’ll soak up the custard similarly though sourdough gives a tangier finish.
- Dairy: Swap the whole milk + heavy cream for 3 cups half and half for a slightly lighter but still rich custard, or use 2 cups unsweetened almond milk + 1 cup coconut cream for a dairy free version.
- Sugar: Replace granulated and brown sugar with 3/4 cup maple syrup or 3/4 cup coconut sugar. Maple syrup adds flavor and keeps things moist, coconut sugar is less sweet and more caramel like.
- Apples: Use 3 cups thinly sliced pears, or 2 cups apples mixed with 1 cup frozen berries for a fruit twist. Pears hold up well and taste great with cinnamon.
Pro Tips
1) Let the bread soak longer if it seems dry. I usually pour the custard, press it down, then walk away for 30 minutes at room temp before refrigerating. It makes the center custardy not chewy. If you forget, poke a few extra slits in the loaf so the liquid can get deeper.
2) Don’t skimp on the butter for the apples and top. Brushing a little extra melted butter on the fruit and edges before baking = golden, glossy top and less dryness. If the streusel or top browns too fast tent loosely with foil for the last 10 minutes so the center finishes cooking.
3) Make the apples slightly underdone when you slice them. Super thin or very soft slices turn to mush after overnight soak. Aim for thin but still a little crisp, and toss them with the lemon and sugar right away so they keep shape and get a tiny bit candied.
4) Toast the nuts in the streusel and chop them a bit rougher than you think. Toasting brings out flavor and rough chunks give better texture. Also, if you like more caramel notes sprinkle a teaspoon of coarse salt over the streusel before baking, it offsets the sweetness nicely.
OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE Recipe
I had an aha moment when the Apple French Toast Casserole came out with caramelized apples and crunch at the edges so good I texted my sister before it cooled.
8
servings
696
kcal
Equipment: 1. 9×13 baking dish (glass or metal), greased
2. Large mixing bowl for the custard
3. Small bowl for streusel and another small bowl for apples
4. Whisk (for eggs and custard)
5. Measuring cups and spoons
6. Chef knife and cutting board (for cubing bread and slicing apples)
7. Vegetable peeler
8. Rubber spatula or wooden spoon (to press bread down and fold)
9. Fork or pastry cutter (to cut cold butter into streusel)
10. Oven mitts and a cooling rack
Ingredients
-
1 loaf day old challah or brioche about 10 to 12 ounces cubed
-
8 large eggs
-
2 cups whole milk
-
1 cup heavy cream
-
1/2 cup granulated sugar
-
1/2 cup packed light brown sugar plus 1/4 cup extra for apples or topping
-
2 teaspoons ground cinnamon plus 1 teaspoon extra for sprinkling
-
1/2 teaspoon ground nutmeg
-
2 teaspoons vanilla extract
-
1/2 teaspoon fine salt
-
2 large apples peeled cored and thinly sliced (about 3 cups)
-
1 tablespoon fresh lemon juice to keep apples from browning
-
4 tablespoons unsalted butter melted
-
For the streusel topping optional 1/2 cup all purpose flour 1/2 cup packed brown sugar 1/3 cup cold unsalted butter cut into cubes and 1/2 cup chopped pecans or walnuts if you like crunch
-
Maple syrup for serving optional
Directions
- Grease a 9×13 baking dish and toss the cubed day old challah or brioche in it so the bread is in an even layer.
- In a large bowl whisk together 8 eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 2 teaspoons vanilla extract and 1/2 teaspoon fine salt until smooth.
- Peel, core and thinly slice the 2 large apples, then toss them with 1 tablespoon fresh lemon juice and 1/4 cup extra light brown sugar and 1 teaspoon extra cinnamon so they don’t brown and get a little candied.
- Scatter about half the apple slices over the bread, pour half the melted butter (2 tablespoons) over everything, then pour half the custard mixture evenly over the bread and apples so the bread starts soaking up the liquid.
- Add the remaining bread and apples in layers, pour the rest of the custard over the top, then drizzle the remaining melted butter over the surface and give the dish a gentle press so the bread is mostly submerged.
- If you want the streusel topping: in a small bowl combine 1/2 cup all purpose flour, 1/2 cup packed brown sugar, 1/3 cup cold unsalted butter cut into cubes and 1/2 cup chopped pecans or walnuts. Use a fork or your fingers to cut the butter into the dry ingredients until you have coarse crumbs.
- Sprinkle the streusel evenly over the soaked casserole, then cover the dish tightly with plastic wrap or foil and refrigerate overnight or for at least 8 hours so the custard fully soaks into the bread.
- When ready to bake preheat the oven to 350 degrees F (175 degrees C). Remove the casserole from the fridge while the oven heats to take off the chill for 15 to 20 minutes.
- Bake uncovered for 45 to 55 minutes until the top is golden, the streusel is crisp and a knife inserted into the center comes out mostly clean; if the top browns too fast tent loosely with foil during the last 10 to 15 minutes.
- Let the casserole rest 10 minutes before serving so it sets a bit, sprinkle the extra 1 teaspoon cinnamon if you like, serve warm with maple syrup on the side and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 282g
- Total number of serves: 8
- Calories: 696kcal
- Fat: 45.4g
- Saturated Fat: 22.5g
- Trans Fat: 0.15g
- Polyunsaturated: 3.1g
- Monounsaturated: 10g
- Cholesterol: 194mg
- Sodium: 360mg
- Potassium: 308mg
- Carbohydrates: 58.5g
- Fiber: 3.1g
- Sugar: 32.1g
- Protein: 14.2g
- Vitamin A: 562IU
- Vitamin C: 3.4mg
- Calcium: 116.5mg
- Iron: 0.9mg
