Apple French Toast Casserole

This Apple French Toast Casserole combines fluffy French toast and sweet cinnamon apples. The perfect make-ahead breakfast or brunch dish with warm and cozy flavors in every bite!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 45

Overnight soak 9

Total Time 1 15

Servings

Calories 272kcal

Author Allison Mattina

Ingredients

Apple compote:

⅓ cup brown sugar
3 tablespoons unsalted butter
¼ cup water or apple juice
1 teaspoon apple pie spice or cinnamon
4 apples peeled and finely diced preferably firm/tart apples like Granny Smith or Honeycrisp

French toast:

8 large eggs
1 cup whole or 2% milk
1 cup half and half
2 tablespoons brown sugar
1 ½ teaspoons apple pie spice or cinnamon
2 teaspoons pure vanilla extract
One 14-15 oz loaf French bread, cut into cubes preferably a day or two old

Crumb topping:

⅔ cup brown sugar
⅔ cup all purpose flour
¾ teaspoon apple pie spice or cinnamon
6 tablespoons unsalted butter melted
pinch salt

Instructions

Apple compote (can be made up to two days in advance):

In a large saucepan over medium heat, combine brown sugar, butter, water, cinnamon, and apples. Cook, partially covered, stirring occasionally, until the apples are tender and the liquid has thickened, about 10 minutes. If necessary, add a splash of water during cook time to keep the apples moist and syrupy.
Set aside to cool to room temp then transfer to the fridge until assembly.

French toast assembly (allow time to soak overnight):

In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
Grease a 9x13 casserole dish. Place half the bread cubes into the casserole dish. Top with half the apples. Place the remaining bread cubes on top and pour the egg mixture evenly over the top. Press the bread down lightly to absorb the custard.
Spoon the remaining apple mixture over the top. Cover and refrigerate overnight. Continue with the topping.

Topping (can be made up to two days in advance):

In a medium bowl combine flour, brown sugar, cinnamon and salt. Add melted butter and stir until well combined. Cover and refrigerate until you're ready to bake the French toast.

Baking:

Remove the crumble from the fridge and let it sit at room temp while your oven is preheating. Preheat oven to 350°F.
Crumble the topping over the top of the French toast and bake uncovered for 35-50 minutes, until the center is completely set and the French toast is baked to your liking. Serve warm with maple syrup and/or whipped cream.

Video

Notes

Day old bread is best. The bread soaks up the custard better if it is on the drier side. Only have fresh bread? Cut it into cubes, spread on a baking sheet and leave at room temp for several hours (if you live in a dry environment like me) or dry it out in a low oven. It shouldn't be toasted, just more dry than moist.

Timing: This French toast is best if it soaks overnight, so be sure to plan ahead. You can cook the apples and prepare the crumb topping up to two days in advance of assembly and store them in the fridge.

Serving suggestions: Maple syrup, whipped cream, and/or caramel sauce are all great. We even enjoy it without toppings!

Storage: Store leftovers in the fridge and reheat individual servings in the microwave.

Nutrition