Overnight Apple Pie French Toast Casserole

This Apple French Toast Casserole recipe is the perfect breakfast casserole for any fall morning or Christmas breakfast. It’s the perfect brunch recipe with tons of cinnamon apple flavor, perfectly cooked french toast (not soggy) and a crunchy crumble topping.

This Apple French toast bake is the perfect recipe to eat for breakfast or even dessert: It has the most delicious streusel topping that adds a delicious crunch. It is the perfect fall recipe with cinnamon and apple pie filling baked in. The perfect Christmas morning breakfast!

Ingredients Needed

• Sugar: This recipe calls for both brown sugar and granulated sugar
• Oats: Quick oats are best for the crumble; if you only have old fashioned oats you can make your own quick cooking oats!
• Bread: For the bread cubes you should use day-old bread. You can use French bread, sourdough, white bread, or even challah or brioche bread.
• Apple Pie Filling: Use a 20 ounce can or make my recipe from scratch. If you’re making it from scratch, I like using Granny Smith apples, honeycrisp, or fuji.
• Ground Cinnamon: This is a must in any French toast recipe.
• Butter: I always use unsalted butter in my crumble recipe.

How to make Baked French Toast Casserole

1. Whisk eggs, milk, vanilla, granulated sugar, and cinnamon in a large bowl.
2. Spray a 9×13 baking dish with cooking spray. Slice french bread into bite-sized cubes. Place in the bottom of the prepared casserole dish. Pour the custard mixture over the top. Cover and refrigerate for at least 4 hours or overnight.
3. Spread pie filling over soaked French toast.
4. Make the crumble by mixing the butter with flour, a pinch of salt, oats, and sugar. You can use a hand mixer, pastry blender, or a fork. Sprinkle crumb over the apples and bread.
5. Bake until slightly golden and baked through. Serve warm with powdered sugar, syrup, caramel sauce, and/or whipped cream.

Expert Tips

• I used a stale-ish loaf of sliced french bread. I always buy those already-sliced boules and then eat one slice and it goes stale. So I sliced the rest of the 1lb loaf up for the base of the french toast.
• You pour the egg mixture over the bread and then let it soak overnight (or at least 4 hours, until the egg mixture is soaked into the bread).
• You can leave this recipe at room temperature for put to 3 days.

Apple French Toast Casserole Recipe

5 from 1 vote

This Overnight Apple Pie French Toast Casserole is just like an apple pie…for breakfast!

Recipe Video

When you make an Overnight Apple Pie French Toast Casserole it’s way easier. Dump. Bake. Eat! ” player-type=”default” override-embed=”default”]

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Soaking Time 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 (16 ounce) loaf day-old french or sourdough bread
• ▢ 5 large eggs
• ▢ 1 ⅓ cups (308ml) milk
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 (20-21 ounce) can apple pie filling
• ▢ 1 cup (124g) all purpose flour
• ▢ ½ cup (100g) packed brown sugar
• ▢ ½ cup (113g) unsalted butter , softened
• ▢ 1 cup (80g) quick cooking oats

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Instructions

• Spray a 9×13 baking dish with cooking spray. Slice french bread into bite-sized cubes. Place in the bottom of the pan.
• Whisk eggs, milk, vanilla, granulated sugar, and cinnamon until blended. Pour over bread pieces in pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat oven to 350°F.
• Remove french toast from the refrigerator. Evenly spread pie filling over the top.
• With a hand or a stand mixer, combine butter, flour, brown sugar, and oats until a crumble forms. It’ll take awhile, especially with a hand mixer. Sprinkle evenly over the top of the casserole.
• Bake for 33-38 minutes until slightly golden and baked through. Serve warm with powdered sugar, syrup and/or whipped cream.

Recipe Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 41mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 380IU | Vitamin C: 0.01mg | Calcium: 60mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast, Dessert

Cuisine American

Author Dorothy Kern

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