Overnight Cinnamon Apple Baked French Toast Casserole

Sweet, spiced, and full of cozy vibes, this Overnight Cinnamon Apple Baked French Toast Casserole is a crowd-pleasing breakfast casserole that’s as easy as it is comforting. Loaded with tender apple chunks and topped with a buttery cinnamon streusel, it’s a make-ahead marvel perfect for holidays or weekend brunch.

Why You Will Love This Recipe

• Perfect for making ahead the night before.
• Full of warm cinnamon flavor and juicy apples.
• A delicious way to feed a group with minimal effort.
• The streusel topping adds a bakery-style crunch.
• Great for fall, but welcome any time of the year.

Overnight Cinnamon Apple Baked French Toast Casserole

Breakfast should never be boring—and when there’s French toast casserole in the oven, it certainly won’t be. This Cinnamon Apple Baked French Toast brings all the flavors of a classic apple pie and the rich, custardy texture of traditional French toast together in one satisfying dish.

It starts with a hearty base of crusty sourdough or French bread. Day-old bread is perfect here, because it soaks up the custard like a sponge and holds up beautifully through baking.

The magic happens overnight. Chunks of bread and diced apples are layered in a casserole dish, then soaked in a mixture of eggs, milk, cream, vanilla, and plenty of cinnamon. While you sleep, the bread absorbs all the custardy goodness.

In the morning, it’s ready to bake. And just when you think it can’t get better, a crumbly, buttery cinnamon streusel topping is added partway through baking, adding a golden crunch to contrast the soft, pillowy interior.

This is the kind of recipe that becomes a tradition. It’s easy, foolproof, and feels a little fancy without any fuss. Plus, it fills your kitchen with the scent of apples and cinnamon—the best kind of morning greeting.

Customize it with your favorite apples, or toss in some chopped nuts or raisins for extra texture. Want to go dairy-free? Use almond milk and coconut cream instead.

It’s also an ideal recipe to double for a larger crowd or to freeze leftovers for a future treat.

Serve it with maple syrup, powdered sugar, or even a drizzle of vanilla glaze for extra indulgence. Pair with coffee, tea, or a breakfast sausage on the side.

This French toast casserole makes breakfast feel like a celebration, whether it’s a holiday morning or just a Saturday worth savoring.

Servings: 8–10

Time:

• Prep Time: 20 minutes
• Chill Time: Overnight
• Bake Time: 40–45 minutes
• Total Time: ~1 hour (plus overnight chilling)

Ingredients

For the Casserole:

• 1 lb loaf sourdough or French bread, cut into chunks
• 3 cups chopped apples (about 2 large apples)
• 8 large eggs
• 2 cups milk (whole or 2%)
• 1/2 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon

For the Streusel Topping:

• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons apple pie spice
• 1/2 cup salted butter, cold and cut into pieces

Instructions

1. Grease a 9×13-inch casserole dish. Combine bread chunks and chopped apples in the dish.
2. In a large bowl, whisk eggs, milk, cream, sugars, vanilla, and cinnamon until smooth. Pour evenly over the bread and apples. Press down lightly so all bread gets coated.
3. Cover and refrigerate overnight.
4. When ready to bake, preheat oven to 350°F (175°C). Bake the casserole uncovered for 35–40 minutes.
5. Meanwhile, make the streusel. Combine flour, brown sugar, cinnamon, and apple pie spice. Add butter and cut in using a pastry cutter or fork until crumbly.
6. Remove casserole from oven and sprinkle streusel evenly over top. Return to oven and bake for another 5–7 minutes, or until golden and bubbling.
7. Let cool slightly before serving. Drizzle with syrup or dust with powdered sugar if desired.

Tips

• Use tart apples like Granny Smith for a more balanced flavor.
• Swap half the apples with pears for a twist.
• Add chopped walnuts or pecans to the streusel for extra crunch.
• Can be frozen after baking and reheated for future breakfasts.
• Bread can be cubed and left out for a few hours to dry if not already stale.