Apple Cinnamon French Toast Casserole
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This holiday-worthy overnight Apple Cinnamon French Toast Casserole is full of apple and spice flavor. The rich buttery challah (or brioche) bread is complemented with light and tangy cream cheese. The texture is reminiscent of bread pudding since the bread and apples are soaked in an egg mixture overnight making it the perfect make-ahead breakfast.
Why You’ll Love This Recipe
- It’s a make-ahead breakfast casserole ahead and store in the fridge or freezer for busy mornings.
- It’s a great recipe for breakfast potluck gathering or for Christmas Breakfast.
- Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. The liquid mixture contains the perfect amount of eggs and sweetness, and the pecans on top add flavor and crunch.
- This is a a little healthier alternative to overnight cinnamon roll casserole.
- It’s freezer-friendly.
Ingredients You’ll Need
Ingredient Notes:
- If challah bread is unavailable, any type of brioche bread can be substituted. One 16-ounce loaf will give you 9-10 cups of bread cubes.
- Any spice blend can be substituted for the apple pie spice.
- Firm apples, such as Pink Lady or Honey Crisp, work best. They can be diced however large or small you prefer.
- If desired, cream cheese can be omitted.
Tips for Success
- The smaller the apples and cream cheese are diced, the more evenly distributed they will be throughout the casserole.
- Beating the eggs before combining them with the rest of the liquid ingredients prevents large pieces of egg white from appearing in the finished product.
- It is not recommended to let the unbaked casserole sit in the fridge for longer than 14-16 hours, otherwise it may become soggy.
- It will keep in the freezer for 1-2 months.
- The type of pan you use will determine how long it cooks. I used a ceramic dish and it took 50-55 minutes. A metal dish may be on the lower end of that cooking time range. A glass dish may take even longer to get cooked through, up to 65-70 minutes.
Step-by-Step Instructions
Cinnamon Apples
In a large saute pan, melt the butter over medium heat. Add diced apples and cook until softened, stirring often, about 5 minutes. Add brown sugar and spices and continue to cook for a few minutes more, until fully combined. Set aside.
Layer
In the prepared 9×13 pan, spread half of the bread cubes across the bottom. Sprinkle the cinnamon apples evenly over the bread cubes.
Next, even put the cream cheese cubes on the apples. Top with the remaining half of the bread cubes.
Liquid Mixture
In a medium bowl, whisk together the eggs, milk, maple syrup, brown sugar, cinnamon, apple pie spice, salt, and vanilla until fully combined.
Pour mixture evenly over top of bread cubes, and press down lightly on cubes until they are soaked with the liquid. Cover tightly with plastic wrap or foil, and refrigerate overnight (or for a minimum of 4 hours).
Bake
Once the casserole is ready to bake, preheat the oven to 350°F. Sprinkle pecans evenly across the top and cover with aluminum foil.
Bake the casserole for 30 minutes, then remove the aluminum foil. Continue to bake, uncovered, for about 20-25 more minutes until it is fully set in the middle and the top is golden brown. Serve warm with more maple syrup, if desired.
Serve
Serve with maple syrup. Offer whipped cream for special occasions!
Make It A Freezer Meal
Freeze for Later: Prepare the casserole through Step 5. Wrap the dish tightly in several layers of plastic wrap and/or foil. Freeze.
Prepare from Frozen: Let thaw in the refrigerator overnight. Set on the counter for 30-60 minutes to come to room temp. Follow Steps 6-8.
FAQs
French toast casserole keeps well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or in a 325°F oven until warmed through.
You can admit the cream cheese. And then use non-dairy milk of your choice.
More Apple Cinnamon Recipes
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Cinnamon Apple French Toast Casserole
This overnight Apple Cinnamon French Toast Casserole is full of apple and spice flavor, and the rich buttery challah is complemented with light and tangy cream cheese.
Ingredients
Cinnamon Apples:
- 3 tablespoons unsalted butter
- 4 medium apples, peeled and diced into small 1/2 inch pieces.
- 3 tablespoons brown sugar
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
French Toast Casserole:
- 9–10 cups (16-ounce loaf) challah bread, cut into 1-inch cubes (sub: any type of brioche bread)
- 8 ounces cream cheese, cut into small cubes
- 10 large eggs, beaten
- 1 1/2 cups milk (your choice)
- 1/4 cup maple syrup, plus more for serving
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon apple pie spice (sub: pumpkin pie spice)
- Pinch of salt
- 2 tablespoons vanilla extract
- 1/2 cup chopped pecans
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Instructions
Make It Now:
- Prep: Grease a 9×13 pan* with butter or cooking spray.
- Cinnamon Apples: In a large saute pan, melt the butter over medium heat. Add diced apples and cook until softened, stirring often, about 5 minutes. Add brown sugar and spices and continue to cook for a few minutes more, until fully combined. Set aside.
- Layer: In the prepared 9×13 pan, spread half of the bread cubes across the bottom. Sprinkle the cinnamon apples evenly over the bread cubes, and then the cream cheese cubes. Top with the remaining half of the bread cubes.
- Liquid Mixture: In a medium bowl, whisk together the eggs, milk, maple syrup, brown sugar, cinnamon, apple pie spice, salt, and vanilla until fully combined.
- Soak: Pour mixture evenly over top of bread cubes, and press down lightly on cubes until they are soaked with the liquid. Cover tightly with plastic wrap or foil, and refrigerate overnight (or for a minimum of 4 hours).
- Prep: Once the casserole is ready to bake, preheat the oven to 350°F. Sprinkle pecans evenly across the top and cover with aluminum foil.
- Bake: Bake the casserole for 30 minutes, then remove the aluminum foil. Continue to bake, uncovered, for about 20-25 more minutes until it is fully set in the middle and the top is golden brown. Serve warm with more maple syrup, if desired.
- Store: Store the cooled casserole, covered, in the refrigerator for 4 to 5 days, or following freezing instructions below.
Freeze for Later: Prepare the casserole through Step 5. Wrap the dish tightly in several layers of plastic wrap and/or foil. Freeze.
Prepare from Frozen: Let thaw in the refrigerator overnight. Set on the counter for 30-60 minutes to come to room temp. Follow Steps 6-8.
Notes/Tips
- *The type of pan you use will determine how long it cooks. I used a ceramic dish and it took 50-55 minutes. A metal dish may be on the lower end of that cooking time range. A glass dish may take even longer to get cooked through, up to 65-70 minutes.
- If challah is unavailable, any type of brioche bread can be substituted. One 16 ounce loaf will give you 9-10 cups of bread cubes.
- Any spice blend can be substituted for the apple pie spice.
- Firm apples, such as Pink Lady or Honey Crisp, work best. They can be diced however large or small you prefer.
- If desired, cream cheese can be omitted.
- It is not recommended to let the unbaked casserole sit in the fridge for longer than 14-16 hours, otherwise it may become soggy. It will keep in the freezer for 1-2 months.
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