Overnight Apple Cinnamon French Toast
This Overnight Apple Cinnamon French Toast is a delightful, make-ahead breakfast perfect for busy mornings. With layers of bread soaked in a sweet apple and cinnamon mixture, it's baked to golden perfection and served with syrup for a comforting dish.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 aluminum foil
Ingredients
- 1 loaf challah bread, cut into cubes About 16 oz.
- 4 large eggs
- 2 cups milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 large apples, peeled, cored, and diced
- ¼ cup brown sugar
- 1 teaspoon lemon juice
- 1 tablespoon butter For greasing.
Instructions
- Begin by greasing the baking dish with butter to prevent sticking.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- In a separate bowl, toss the diced apples with brown sugar and lemon juice to coat them evenly.
- Layer half of the bread cubes in the greased baking dish. Spread half of the apple mixture over the bread, followed by the remaining bread cubes and then the remaining apples.
- Pour the egg mixture evenly over the layered bread and apples, pressing down slightly to ensure all bread is soaked. Cover with aluminum foil and refrigerate overnight (or at least for 4 hours).
- Preheat your oven to 350°F (175°C) when ready to bake. Remove the foil and bake for 30-35 minutes until the top is golden and the center is set.
- Serve warm, drizzled with maple syrup or additional powdered sugar, if desired.
Notes
For an extra flavor boost, consider adding chopped nuts or dried cranberries to the apple mixture.
You can use any bread you prefer, but challah or brioche yield the best results for texture and flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.