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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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
12 hours
Total Time 13 hours 5 minutes
Servings 10

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
 

  • Grease a 9x13-inch casserole dish. Combine bread chunks and chopped apples in the dish.
  • 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.
  • Cover and refrigerate overnight.
  • When ready to bake, preheat oven to 350°F (175°C). Bake the casserole uncovered for 35–40 minutes.
  • 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.
  • 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.
  • Let cool slightly before serving. Drizzle with syrup or dust with powdered sugar if desired.

Notes

  • 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.