Overnight Apple French Toast Recipe

You’ll love being able to make this overnight apple French Toast the night before making your morning less stressful.

I have come to love having a hot breakfast in the morning, especially in the fall and winter months.

It starts cooling down in September in Utah and all the beautiful fall leaves start changing.  It is a fall wonderland!

This Overnight Apple French Toast Casserole is the perfect fall, winter or weekend breakfast.  You can make it the night before then toss it in the oven in the morning and have the most amazing breakfast.

This French toast casserole has a caramel apple topping, so you don’t even have to worry about using syrup.  We like to top it with a dollop of whipped cream, but however you serve it, it is bound to be a hit.

How to Make Overnight Apple French Toast Casserole:

If you are making this Overnight Apple French Toast Casserole for dinner or another event, be sure to give yourself adequate time.

This French toast is best after it has had around 8 hours to soak up the egg mixture, so leaving it in the fridge overnight is ideal.

I have tried to make it and cook it directly after assembling it and it didn’t turn out as well because all of the egg mixture hadn’t been absorbed into the bread.

In a large skillet over medium-high heat, melt the butter and add in diced apples.  You can peel your apples if you prefer, but it tastes great either way.

Add brown sugar, water and cinnamon and cook and stir for 10 minutes or until apples are tender.

Spoon apple mixture into a 9×13-inch baking dish sprayed with nonstick cooking spray.

Place bread slices over apple mixture in the baking dish.

In a mixing bowl, whisk together eggs, heavy whipping cream and vanilla until well combined.  Pour egg mixture over the bread slices.

Cover the dish with plastic wrap and refrigerate overnight (for about 8 hours).

In the morning, preheat oven to 375 degrees F.  Bake, uncovered, for 35 minutes or until bread is golden brown.

Let sit for 5 minutes before serving.Serve using a spatula, flipping toast over so the apple mixture is on top.

Serve with whipped cream, if desired.

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The best overnight french toast recipes:

• Overnight Baked Caramel French Toast
• Overnight Creme Brulee French Toast Bake
• Brown Sugar Pecan French Toast Bake
• Overnight Raspberry French Toast
• Pumpkin French Toast Bake

Overnight Apple French Toast Recipe

French toast topped with a caramel apple mixture.

ServingServing: 8

Prep Time 8 hours hours 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 8 hours hours 50 minutes minutes

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Ingredients

• ▢ 4 Tablespoons butter
• ▢ 3 large apples, diced
• ▢ ¾ cup brown sugar
• ▢ 2 Tablespoons water
• ▢ 1 teaspoon cinnamon
• ▢ 1 loaf french bread, (sliced into one inch thick slices)
• ▢ 4 eggs
• ▢ 1 cup heavy whipping cream
• ▢ 2 teaspoons vanilla
• ▢ 2 cups whipped cream, optional topping

Equipment

• Skillet
• Baking Dish (9 x 13)
• Mixing Bowl
• Plastic Wrap

Instructions

1. Melt butter in a large skillet over medium-high heat and add apples.
2. Cook, stirring constantly, for 5 minutes.
3. Add brown sugar, water and cinnamon and cook and stir for 10 minutes or until apples are tender.
4. Spoon apple mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
5. Place bread slices over apples.
6. In a mixing bowl, whisk together eggs, heavy whipping cream and vanilla until well combined.
7. Pour egg mixture over the bread slices.
8. Cover the dish with plastic wrap and refrigerate overnight (for about 8 hours).
9. In the morning, preheat oven to 375 degrees F.
10. Bake, uncovered, for 35 minutes or until bread is golden brown.
11. Let sit for 5 minutes before serving.
12. Serve using a spatula, flipping toast over so the apple mixture is on top.
13. Serve with whipped cream, if desired.

Notes

• We like Gala apples for this recipe.

Nutrition

Calories: 485 kcal · Carbohydrates: 61 g · Protein: 10 g · Fat: 23 g · Saturated Fat: 13 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 149 mg · Sodium: 357 mg · Potassium: 243 mg · Fiber: 3 g · Sugar: 30 g · Vitamin A: 871 IU · Vitamin C: 3 mg · Calcium: 94 mg · Iron: 2 mg

Cuisine: American

Course: Breakfast

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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