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Overnight Cinnamon Apple Baked French Toast Casserole

Overnight cinnamon apple baked French toast casserole with a golden, puffed top and caramelized apple edges. Cubed brioche or challah soaks up a spiced custard, then bakes until set and lightly crisp.
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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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 1 loaf brioche or challah About 1 pound loaf, cut into 1-inch cubes
  • 4 apples Peeled and diced
  • 6 eggs Large
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter Chilled, cut into small pieces
  • 0.33 cup maple syrup For serving (warm drizzle)
Serving
  • 1 powdered sugar For dusting

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 mixing bowl

Method
 

Assemble and chill overnight
  1. Grease a 9x13 baking dish, then arrange the brioche/challah cubes and diced apples in an even layer.
  2. In a mixing bowl, whisk eggs, whole milk, heavy cream, maple syrup, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
  3. Pour the custard over the bread and apples, making sure everything is moistened.
  4. Press the bread down gently to absorb the custard, then cover tightly.
  5. Refrigerate overnight, about 8 hours, until the bread is fully soaked.
Make streusel and bake
  1. Make the streusel by combining flour, brown sugar, and cinnamon, then cut in cold butter until crumbly.
  2. Remove the casserole from the fridge and let it stand for 30 minutes while you preheat the oven to 350°F.
  3. Scatter the streusel evenly over the top of the casserole.
  4. Bake at 350°F for 50–55 minutes, until the center is set and the top is golden and puffed.
Serve
  1. Serve warm with a drizzle of maple syrup and a dusting of powdered sugar.

Notes

Pro tip: press the bread down once the custard is poured so the cubes soak evenly—if parts look dry, let the casserole sit refrigerated for an extra 1–2 hours. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave or warm the whole dish at 300°F until heated through. Freeze baked casserole up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use half-and-half instead of heavy cream and reduce total maple syrup by 2 tablespoons.