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Cinnamon Apple French Toast Casserole

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This easy make-ahead brunch casserole combines tender apples, custardy bread, and a buttery cinnamon streusel for a comforting breakfast that’s perfect for holidays or cozy weekends. Prep it the night before and bake in the morning for a crowd-pleasing treat.

Ingredients

Scale
  • 1 loaf (about 16 oz) challah, brioche, or sturdy white bread, cut into 1-inch cubes (day-old preferred)
  • 4 large eggs, room temperature
  • 2 cups whole milk (or almond milk for dairy-free)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 3 medium apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or a mix)
  • 2 tablespoons unsalted butter (for sautéing apples)
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 teaspoon lemon juice (optional)
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/3 cup brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, cold and cubed
  • Pinch of salt (for streusel)

Instructions

  1. Cut the loaf into 1-inch cubes. If bread is fresh, let cubes sit out for an hour to dry slightly.
  2. Melt 2 tablespoons butter in a medium skillet over medium heat. Add diced apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Sauté for 5-6 minutes until apples are just tender and starting to caramelize. Add lemon juice if using. Set aside to cool slightly.
  3. In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth and slightly frothy (about 2 minutes).
  4. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread half the bread cubes evenly in the dish. Scatter half the sautéed apples over the bread. Repeat with remaining bread and apples.
  5. Slowly pour the custard mixture over the bread and apples, making sure to coat all pieces. Gently press down with a spatula to help the bread soak up the liquid.
  6. In a small bowl, mix flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter and use fingers or a pastry cutter to work into pea-sized crumbs. Sprinkle evenly over the casserole.
  7. Cover with foil and refrigerate at least 1 hour, or up to overnight.
  8. Preheat oven to 350°F (175°C). Uncover and bake for 45-55 minutes, or until golden brown and the center is set. If the top browns too fast, tent with foil in the last 15 minutes.
  9. Let casserole cool for 10 minutes before slicing. Serve warm, dusted with powdered sugar or drizzled with maple syrup.

Notes

Use day-old, sturdy bread for best texture. For gluten-free or dairy-free, substitute bread, flour, milk, and butter as needed. Overnight soaking yields a custardy casserole. Add chopped nuts to streusel for crunch, or swap apples for pears, berries, or peaches. Leftovers reheat well and taste even better the next day.

Nutrition

Keywords: French toast casserole, cinnamon apple, brunch, make ahead, breakfast, holiday, easy, streusel, comfort food

Find it online: https://tessierecipes.com/cinnamon-apple-french-toast-casserole-easy-make-ahead-brunch-recipe/