OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE Recipe

I finally nailed an Apple French Toast Casserole that tucks cinnamon baked apples into an overnight custard and hides a surprising twist that will make you curious.

I’ve been tinkering with a holiday breakfast idea that turned out way better than expected. Using day old bread cut into cubes and apples peeled and chopped, this Overnight Cinnamon Apple Baked French Toast Casserole smells like a festival of cinnamon and keeps you guessing with a crunchy top and custardy middle.

I kept thinking of it as a French Toast Casserole Healthier take, yet somehow still utterly indulgent, and I half jokingly call it my Easy Overnight French Toast Casserole Kitchen Fun project. People try one bite and they want to know every little secret.

Ingredients

• Day old bread: soaks up custard, gives carbs and fiber, slightly stale is best.
• Apples: bright tartness, fiber and vitamin C, adds fresh sweet and slightly tangy flavor.
• Eggs: add protein, structure and richness, help set the custardy bake.
• Whole milk: makes custard creamy, adds fat and carbs so it feels indulgent.
• Brown sugar: gives deep caramel sweetness and moisture, pairs great with apples.
• Cinnamon: warm spice, little goes far, it’s aromatic and makes it cozy.
• Butter: adds richness and helps brown the top, mostly fat for flavor.
• Pecans: crunchy nut texture, give healthy fats, protein and a buttery bite.

Ingredient Quantities

• 1 pound day old bread, cut into 1 inch cubes (about 10 to 12 cups)
• 2 large apples (Granny Smith or Honeycrisp), peeled cored and chopped
• 3 tablespoons unsalted butter, melted
• 8 large eggs, room temperature
• 2 1/2 cups whole milk
• 1/2 cup heavy cream or half and half optional
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup all purpose flour
• 1/2 cup packed light brown sugar (for streusel)
• 1/2 cup cold unsalted butter, cubed (for streusel)
• 1/2 cup chopped pecans or walnuts, optional
• Powdered sugar and maple syrup for serving, optional

How to Make this

1. Grease a 9×13 baking dish and toss 1 pound day old bread cut into 1 inch cubes (about 10 to 12 cups) with 2 large peeled, cored and chopped apples and 3 tablespoons melted unsalted butter, spread it evenly in the dish.

2. In a large bowl whisk together 8 large room temperature eggs, 2 1/2 cups whole milk, 1/2 cup heavy cream or half and half if using, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt until smooth.

3. Pour the custard over the bread and apples, press the bread down gently so it soaks up the liquid, cover tightly and refrigerate at least 8 hours or overnight.

4. When ready to bake make the streusel by mixing 1/2 cup all purpose flour, 1/2 cup packed light brown sugar (for streusel), 1/2 cup cold unsalted butter cubed and 1/2 cup chopped pecans or walnuts if using; use a pastry cutter or your fingers to rub it into coarse crumbs.

5. Preheat oven to 350 degrees F. If the casserole is very cold let it sit 15 minutes while the oven heats.

6. Sprinkle the streusel evenly over the soaked bread and apples.

7. Loosely tent the dish with foil and bake 20 minutes to prevent the top from burning, then remove the foil and bake another 25 to 35 minutes until the custard is set in the middle and the streusel is golden and crisp (total bake about 45 to 55 minutes).

8. Let the casserole rest 10 to 15 minutes so it firms up a bit, then serve warm dusted with powdered sugar and drizzled with maple syrup if you like.

Equipment Needed

1. 9×13 baking dish, greased
2. Large mixing bowl for the custard
3. Whisk to beat eggs and milk together
4. Measuring cups and spoons for sugars, milk and spices
5. Sharp knife and cutting board to cube bread and chop apples
6. Pastry cutter or fork, or just use your fingers to make the streusel crumbs
7. Small microwave safe bowl or small saucepan to melt butter
8. Spatula plus aluminum foil and oven mitts for smoothing, tenting and pulling the hot dish from the oven

FAQ

OVERNIGHT CINNAMON APPLE BAKED FRENCH TOAST CASSEROLE Recipe Substitutions and Variations

• Day old bread: swap with brioche or challah for a richer, softer custard; use croissants or day old pastries for extra buttery pockets; whole wheat or sourdough if you want something sturdier and a bit tangy.
• Apples: replace with firm pears (Bosc works great), firm peaches or nectarines in season, or frozen apple slices thawed if fresh apples arent available.
• Whole milk / heavy cream: use 2% or skim in a pinch but custard’ll be thinner; substitute 1/2 cup evaporated milk for the heavy cream, or add 2 tbsp melted butter to extra milk to mimic creaminess.
• Eggs: make flax “eggs” 1 tbsp ground flax + 3 tbsp water per egg for a vegan option; or 1/4 cup pureed silken tofu per egg for a denser custard; commercial egg replacer per package directions works too for a lighter set.

Pro Tips

– Let it soak good and long, press the bread down so it soaks up the custard, dont rush it or youll end up with dry bits and soggy pockets at the same time.

– Use room temp eggs and dairy if you can, cold ingredients can make the custard set unevenly and sometimes a little grainy.

– Keep the streusel super cold, rub the butter in until coarse crumbs and even give it a quick chill before sprinkling on top, that way it stays crisp not greasy.

– Let the casserole rest after baking so it firms up, slice too soon and it will be loose; when reheating cover it lightly so it doesnt dry out.