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Overnight Cinnamon Apple Baked French Toast Casserole

Overnight cinnamon apple baked French toast casserole with brioche or challah cubes soaked in a rich custard, then baked until golden and puffed. Apples caramelize at the edges under a sweet cinnamon streusel and finish with maple syrup and powdered sugar.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 1 loaf (about 1 pound) brioche or challah Cut into 1-inch cubes.
  • 4 apples Peel and dice.
  • 6 eggs
  • 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 topping
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter Cut into cubes, keep cold.
Serving
  • 1 maple syrup Warm, for serving.
  • 1 powdered sugar Optional dusting.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble and chill overnight
  1. Grease a 9x13 baking dish, then arrange the bread cubes and diced apples in an even layer.
  2. Whisk the 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, ensuring everything is moistened.
  4. Press the bread down gently so it absorbs the custard, cover tightly, and refrigerate overnight.
Make streusel and bake
  1. Combine the flour, brown sugar, and cinnamon for the streusel in a bowl.
  2. Cut the cold butter into the dry mixture until crumbly and the biggest bits are no larger than small peas.
  3. Remove the casserole from the refrigerator 30 minutes before baking, and preheat the oven to 350F.
  4. Scatter the streusel evenly over the top of the casserole.
  5. Bake at 350F for 50-55 minutes, until the top is golden and puffed.
Serve
  1. Serve hot with warm maple syrup drizzled over and powdered sugar dusted on top.

Notes

Pro tip: press the bread down only until the custard pockets disappear—over-pressing can make the casserole dense. Refrigerate covered for up to 3 days after baking; freeze baked portions up to 2 months (thaw overnight in the fridge and reheat at 325F until warmed through). For a lighter option, use low-fat milk instead of whole milk; the bake will be slightly less rich but still sets well.