This overnight apple cinnamon French toast is perfect if you are feeding a crowd for brunch or you just want a fun breakfast on the weekend with leftovers to enjoy throughout the week! It is bursting with juicy apples that soften while the casserole cooks and when combined with the slightly sweet cinnamon flavoured custard, it is SO GOOD. You can use any day-old bread you have on hand and your favourite apples.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 1 loaf of day-old bread, cut into cubes (about 7-8 cups of cubes) *
- 2 cups of chopped Ontario apples (any type)
- 6 eggs
- 2 cups of 2% milk
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ cup chopped pecans
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- Optional: icing sugar for dusting over top and maple syrup for serving
- Grease a 9x13 baking dish with cooking spray, oil or butter.
- Place half of the cubed bread in the pan. Then top with half of the chopped apples, spreading them evenly overtop. Place the rest of the bread over top and then the rest of the apples, again spreading them evenly.
- In a large bowl, add the eggs, milk, cinnamon, brown sugar, and vanilla extract. Beat with a fork until combined and the sugar is dissolved. Pour this mixture evenly overtop of the bread. Make sure all the bread cubes are covered with the mixture.
- Cover the baking dish with plastic wrap and refrigerate overnight. This allows the egg mixture to soak into the bread. If you don’t want to soak it overnight, you can prepare it 2hrs ahead of time.
- Preheat the oven to 350°F. While the oven is preheating, take the baking dish out of the fridge and allow it to start to come to room temperature.
- Remove the plastic wrap. Scatter the pecans evenly over the bread. Top with the melted butter.
- Combine the granulated sugar and cinnamon in a small bowl and sprinkle it evenly over the top of the bread.
- Bake covered for 30 minutes. Remove the aluminum foil and bake for another 15 minutes until the custard is set and the top is lightly golden.
- Cool slightly and serve hot topped with icing sugar and/or maple syrup.
- *I used Challah bread but any day old bread made with wheat flour works (this recipe has not been tested with gluten-free breads). Day old baguettes, sandwich bread, or a cinnamon raisin bread would all be delicious.
Recipe by Produce Made Simple partner RD, Christina