Cinnamon- Raisin Overnight French Toast with Apple Filling

Yield: 12 servings

Prep Time: 25 min + freeze time

Cook Time: 1 hour 15 min

Cinnamon Raisin Overnight French Toast w/ Apple Filling


2 Tablespoons butter
5 medium Granny Smith apples, peeled cored and sliced
1/4 cup packed brown sugar
3 Tablespoons apple juice

16 ounce loaf of sliced cinnamon- raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 Tablespoon butter
2 Tablespoons granulated sugar


1. Prepare apple filling: Melt butter over medium heat in 12- inch skillet. Add apples and sugar; cook 20 minutes, stirring occasionally. Stir in apple juice; cook 1 more minute.

2. Grease 13 x 9-inch baking dish. Arrange 1/2 of bread slices, overlapping slightly.

3. In a medium bowl, whisk milk, salt, cinnamon and eggs. Pour 1/2 of egg mixture over bread. Set aside 1/4 of apple filling; cover and refrigerate to spoon on after baking. Spread remaining apple filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over top bread layer. Press bread down with spatula so it absorbs the maximum amount of egg mixture. Dot bread with butter and sprinkle with sugar. Cover and refrigerate overnight.

4. To bake: Preheat oven to 325°F. Uncover dish and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat remaining apple mixture in microwave. Spoon over top to serve.


2 Responses to “Cinnamon- Raisin Overnight French Toast with Apple Filling”

  1. postedDec 2, 2009 10:43 AM

    WOw! What an easy and super yummy breakfast. I have four picky kids and they all loved it! Thank you for sharing.

  2. postedDec 4, 2013 9:47 AM

    This is without a doubt the BEST baked french toast I’ve ever had! Covered it up, put it in the fridge for about 11 hours and it baked up like a dream that morning. It was light, fluffy, not too sweet and the apple filling was just the thing. I added a little vanilla to the egg and milk mix and since I was going to be drizzling maple syrup on it I omitted the white sugar that was sprinkled on top. Even if I wasn’t using the syrup I would’ve skipped it, I don’t think it needs it. And I would tell others that the whole milk is a must, it’s just that much richer. Thanks for this recipe, it’s delicious and easy :)

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