With the busy holidays approaching, we’re in desperate need of easy meals that are festive, flavorful and fun. This overnight apple pie french toast casserole recipe is just that. It can be prepared the night before and tastes like the holidays. All you have to do is throw it in the over in the morning before brunch and your family will wake up to the smell of delicious apple pie…in breakfast form!
The key to this recipe is infusing the apples with as much flavor as possible. Annnnd the finishing touch is a buttery streusel. This adds sweetness, texture and, for the lack of better words, yumminess! You could create this dish the morning of, but we recommend prepping it the night before. This will let the flavors meld together overnight for an amazing casserole.
Apple Pie French Toast Casserole
You could probably find all of the necessary ingredients for this apple pie french toast in your pantry. That’s why we made it for brunch, it didn’t require a trip to the grocery store 😀 Here’s a brief breakdown of how to make it, but full directions will be below.
Ingredients include apple (granny smith,) butter, brown sugar, ground cinnamon, ground nutmeg, cubed brioche bread or french bread (preferably 2 days old,) eggs, lemon, almond milk (or regular milk,) vanilla extract, and all-purpose flour, powdered sugar, and maple syrup. Pretty simple, right?
Making the casserole can be broken down into 3 steps, the apple filling, the egg custard, and the streusel topping.
The apples need to be peeled and thinly sliced. Then you just briefly cook them with butter, brown sugar, cinnamon, and nutmeg. After they’re soft and aromatic, take them off the stove and squeeze fresh lemon juice in the mixture. Let it cool completely, this is important or else the hot apples will cook the custard and you’ll have a gross mess.
While the apples are cooling, you can make the custard. We used the Kitchen Aid for this, but it can also be done by hand. Whisk together the eggs, milk, brown sugar, vanilla extract, nutmeg, and cinnamon. Whip it until everything is combined and silky.
Now for the streusel, Mix the all-purpose flour, brown sugar, cinnamon, nutmeg, and some salt in a separate bowl. Add cold butter with a pastry cutter, and keep mixing until everything is combined, it’ll look kinda sandy with bigger chunks of butter. Store in a plastic bag in the fridge, you won’t need it until it’s baking time.
Once the apple mixture is cold, you just need to layer it in a buttered baking dish with the cubed bread. Once it’s layered and fills the dish, pour the custard on top so everything is saturated. Pay extra attention to the edges or they’ll get dry. Cover the dish in foil and put it in the refrigerator for at least 2 hours but preferably overnight.
The next morning, top the casserole with the streusel and bake it in the over at 350 for an hour. Top with powdered sugar, maple syrup, fresh apples, whipped cream…all the things!
- 1 Loaf Brioche Bread or French Bread, cubed (older bread is better)
- 4 Large Granny Smith Apples, peeled and thinly Sliced
- 1 Stick + 1 Tablespoon Unsalted Butter
- 1 Cup Brown Sugar
- 1 Teaspoon Ground Nutmeg
- 2 Teaspoon Ground Cinnamon
- Juice From 1 Lemon
- 8 Large Eggs
- 2 1/2 Cups Almond Milk or Regular Milk
- 1 Tablespoon Vanilla Extract
- 1/2 Cup All Purpose Flour
- Powdered Sugar, for topping
- Maple Syrup, for topping
- Fresh Fruit, for topping
- Whipped Cream, for topping
- Start by making the apple filling. Heat 1 tablespoon of butter in a pot on medium heat. Add sliced apples, 1/4 cup brown sugar, 1/4 tsp nutmeg, 1/2 tsp cinnamon and stir until apples are cooked and tender. Remove from heat, squeeze lemon juice on top and mix. Set aside to cool thoroughly.
- As apple mixture cools, create the custard. Whisk together 8 eggs, 2 1/2 cups milk, 1/4 cup brown sugar, 2 tbsp vanilla extract, 1/4 tsp nutmeg, and 1/2 tsp cinnamon. Whip it until everything is combined and silky. Set aside.
- Now make the streusel topping. Mix the 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and some salt in a separate bowl. Add 1 stick of cubed cold butter, and keep mixing until everything is combined. It’ll look sandy with bigger chunks of butter. Store in a plastic bag in the fridge until baking time.
- Time to layer the casserole. Butter the 9x13 baking dish. Add a layer of cubed bread. Top with a layer of the cooled apple mixture. Repeat alternating bread and apple layers until the baking dish is filled. Add the custard on top and saturate the bread and apple layers. Pay extra attention to the edges.
- Cover the casserole and refrigerate for at least 2 hours but preferably overnight.
- The next morning, preheat oven to 350 degrees. Sprinkle the streusel topping on the casserole evenly. Bake for around 1 hour, until the casserole is set and brown on top.
- Top with powdered sugar, maple syrup, fruit or whipped cream.