Go Back

Overnight Cinnamon Apple Baked French Toast Casserole

Overnight cinnamon apple baked French toast casserole with a golden, puffed custard and cinnamon-sugar caramelized streusel. Brioche or challah cubes soak overnight, then bake until set with tender apple pieces at the edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
overnight chilling 8 hours
Total Time 9 hours 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 1 loaf (about 1 pound) brioche or challah Cut into 1-inch cubes.
  • 4 apples Peel and dice.
  • 6 eggs
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.3333333333 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp cinnamon Plus more for serving/streusel as listed.
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Streusel topping
  • 0.5 cup flour
  • 0.5 cup brown sugar Cold butter in with remaining streusel ingredients.
  • 1 tsp cinnamon
  • 0.25 cup cold butter Cut into flour mixture until crumbly.
Serving
  • maple syrup Warm, for drizzling.
  • powdered sugar For dusting.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble in the baking dish
  1. Grease a 9x13 baking dish, then arrange the brioche or challah cubes and diced apples in an even layer.
  2. Whisk eggs, whole milk, heavy cream, maple syrup, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth, then pour the custard over the bread and apples.
  3. Press the bread down gently so the cubes absorb the custard, leaving a small amount visible on top.
  4. Cover the dish tightly and refrigerate overnight so the casserole sets and soaks fully.
Make streusel and bake
  1. Combine flour, brown sugar, and cinnamon for the streusel, then cut in cold butter until crumbly.
  2. Remove the casserole from the fridge 30 minutes before baking, then preheat the oven to 350°F.
  3. Scatter the streusel over the top in an even layer.
  4. Bake for 50–55 minutes at 350°F until the top is golden and puffed in the center and around the edges.
Serve
  1. Let the casserole rest briefly, then serve warm with warm maple syrup drizzled over and powdered sugar dusted on top.

Notes

Pro tip: press the bread cubes down just enough to contact the custard—over-mashing will make the casserole dense. Cover and refrigerate up to 2 days before baking; bake from cold if needed and add ~5 minutes. For freezing, freeze the baked casserole (cooled) up to 2 months and reheat covered at 325°F until hot. For a dairy-light swap, use evaporated milk plus half-and-half or lactose-free whole milk and cream to keep a similar custard richness.