Overnight apple cinnamon French toast casserole turns sturdy bread, fresh apples, and a lightly sweetened custard into a hands-off family breakfast. Assemble it in the evening, let the bread absorb the custard, and bake it the next morning.
Briefly sautéing the apples removes some excess water and concentrates their flavor. A simple oat topping adds contrast without covering the casserole in heavy frosting or syrup.
Prep: 25 minutes Cook: 50 minutes Chill: 8 hours Total: 9 hours 15 minutes Yield: 8 servings
Ingredients
- 1 tablespoon unsalted butter, plus more for the baking dish
- 2 medium firm apples, peeled, cored, and cut into 1/2-inch dice
- 10 cups 1-inch cubes day-old brioche, challah, or French bread (about 1 pound)
- 8 large eggs
- 2 1/2 cups whole or 2% milk
- 1/3 cup pure maple syrup, plus more for serving if desired
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1/2 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 4 tablespoons cold unsalted butter, cut into small cubes
Directions
- Butter a 9-by-13-inch baking dish. Melt 1 tablespoon butter in a skillet over medium heat. Add the apples and 1/2 teaspoon cinnamon; cook for 5 to 7 minutes, stirring, until slightly softened but not mushy. Cool for 10 minutes.
- Spread half the bread cubes in the dish. Scatter the apples over them, then add the remaining bread.
- Whisk the eggs, milk, maple syrup, vanilla, remaining 1 teaspoon cinnamon, nutmeg, and salt until fully blended. Pour slowly over the bread, pressing gently so the top cubes touch the custard.
- Cover and refrigerate for at least 8 hours and no more than 16 hours.
- Before baking, heat the oven to 350°F. Mix the oats, flour, and brown sugar, then rub in the cold butter until pea-size crumbs form. Sprinkle evenly over the chilled casserole.
- Bake uncovered for 45 to 55 minutes, until the top is golden, the center is set rather than liquid, and an instant-read thermometer in the middle reaches 160°F. Rest for 10 minutes before serving.
Why this recipe works
Dry bread absorbs instead of dissolving. Day-old cubes take in the custard while keeping enough structure for distinct layers.
The long chill is functional. It gives the center time to hydrate, so the casserole bakes evenly rather than turning crisp on top and dry underneath.
Helpful variations
Use pears in place of apples, or add 1/3 cup toasted pecans to the topping. For a less sweet breakfast, reduce the maple syrup to 1/4 cup and serve fresh fruit on the side.
Gluten-free sandwich bread works if it is sturdy and slightly dry; confirm that the oats and every packaged ingredient are certified gluten-free if needed.
Common questions
Can I bake it without chilling overnight? Let it stand at least 45 minutes at room temperature after assembly. The texture will be a little less uniform, but the bread will still absorb much of the custard.
Why is the middle wet? A deep layer, very soft fresh bread, or an overfilled dish can slow baking. Check the center, not the edge, for 160°F and allow the 10-minute rest.
Storage and food safety
Refrigerate the assembled casserole promptly and keep it at 40°F or colder during the overnight soak. Bake the egg-rich center to 160°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat individual portions to 165°F. Freeze baked, cooled portions up to 2 months.
Estimated nutrition
Per serving, estimated: 360 calories, 11 g protein, 48 g carbohydrate, 14 g fat, 3 g fiber, 21 g sugar, and 330 mg sodium. This is an estimate based on the listed ingredients; brands and portions change the result.
Helpful kitchen gear
As an Amazon Associate, MealMadeBright earns from qualifying purchases.
One response to “Overnight Apple Cinnamon French Toast Casserole”
[…] Overnight Apple Cinnamon French Toast Casserole […]