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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 challah bread, cut into 1-inch cubes (Approximately a 16-ounce loaf; 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
Instructions
- Prep: Grease a 9x13 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 9x13 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.
Freezer Instructions
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.
Nutrition
Serving: 1 serving | Calories: 381 kcal (19%) | Carbohydrates: 41 g (14%) | Protein: 11 g (22%) | Fat: 20 g (31%) | Cholesterol: 186 mg (62%) | Sodium: 270 mg (12%) | Fiber: 3 g (13%) | Sugar: 19 g (21%)
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