Description
This Apple Pie Overnight French Toast Casserole is a delightful and easy-to-make breakfast dish featuring layers of brioche or challah bread soaked in a spiced egg custard with tender cooked Gala apples. Perfect for holiday mornings or weekend brunch, the casserole is prepared the night before and baked to golden perfection in the oven, then finished with a dusting of powdered sugar and maple syrup for a sweet, comforting treat.
Ingredients
Scale
Bread
- 16 slices day-old Brioche or Challah bread (½-inch thick, divided)
- 6 tablespoons unsalted butter (85 grams, divided (¾ stick))
Apple Mixture
- 6 Gala apples (peeled and sliced)
- 2 tablespoons lemon juice (from 1 lemon)
- 1¼ teaspoon apple pie spice (4 grams, divided)
Custard
- 8 large eggs (400 grams)
- 2 cups whole milk (227 grams or half-and-half)
- â…” cup granulated sugar (133 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- â…› teaspoon kosher salt
Finishing
- Powdered Sugar, for sprinkling
- Maple Syrup, for drizzling
Instructions
- Prepare the casserole dish. Spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Arrange the bottom layer of bread. Place 8 slices of bread in the prepared dish, slightly overlapping them. Cut bread pieces if needed to fill any gaps completely.
- Cook the apples. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the peeled and sliced Gala apples and cook until tender, about 8-10 minutes. Remove from heat and stir in lemon juice and 1 teaspoon of apple pie spice.
- Layer the apples and bread. Spread the cooked apple mixture evenly over the bottom layer of bread in the dish, then cover with the remaining 8 slices of bread.
- Make the custard mixture. In a large bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, and salt until smooth and well combined.
- Soak the bread. Pour the custard mixture over the assembled bread and apples. Gently press down the bread with the back of a spoon or rubber spatula to ensure it absorbs the custard.
- Refrigerate overnight. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the bread to soak thoroughly.
- Preheat oven and bring to room temperature. Remove the casserole from the fridge and let it stand at room temperature for 30 minutes while preheating your oven to 350°F (175°C).
- Prepare spiced butter topping. Melt the remaining 4 tablespoons of butter in a small skillet or microwave-safe bowl. Stir in the remaining ¼ teaspoon of apple pie spice until well combined.
- Apply topping. Drizzle the spiced butter evenly over the top layer of bread in the casserole.
- Bake the casserole. Place the casserole in the preheated oven and bake for 40-50 minutes until the center is set and the top is golden brown. Remove from oven and let it rest for 10 minutes before serving.
- Serve. Sprinkle the casserole with powdered sugar and drizzle with maple syrup if desired. Slice into portions and enjoy warm.
Notes
- Using day-old bread helps the slices absorb the custard better without becoming overly soggy.
- For a richer custard, substitute half-and-half or heavy cream for some or all of the milk.
- You can prepare the casserole up to 24 hours in advance and bake when ready.
- This recipe can be doubled for larger groups or smaller casserole dishes.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Feel free to swap Gala apples with other tart apples like Granny Smith for different flavor profiles.
