This cinnamon raisin Overnight Apple Stuffed French Toast is a delicious recipe for a special breakfast or brunch.
The best thing about this sort of breakfast is that you prepare it in the evening, and you can get up in the morning and just place it in the oven to bake. There is no prep work needed at all on the morning you’d like to serve it. That gives you a relaxing morning that might be busy with other tasks (like beginning to prep for a holiday dinner or opening gifts!)
- Granny Smith apples
- brown sugar and white sugar
- apple juice
- whole milk
- ground cinnamon and salt
- cinnamon raisin bread
How to make Overnight Apple Stuffed French Toast:
The first thing to do is cook the apples. They’re sautéed in a skillet with butter and brown sugar. A little bit of apple juice is stirred in at the end. If you don’t have any apple juice and you don’t wish to buy it, it’s okay to leave it out.
Cinnamon raisin bread is used to line the bottom of a 13×9-inch pan. This is a good bread to use, but if you want to alter your bread choice then that’s okay. Regular cinnamon swirl bread would be fine, or if you want to use plain, sliced bread then that’s okay too. An egg custard mixture is whipped up, and half of that mixture is poured over the bread. Some of the sautéed apples are set aside, and the rest are spooned onto the bread. More bread is placed on top of the apples, and the rest of the egg mixture is poured on top. The second layer of bread is dotted with butter and sprinkled with sugar. At this point, the french toast casserole is covered with plastic wrap and refrigerated overnight.
The next morning, you’ll uncover the dish and bake the Overnight Apple Stuffed French Toast Casserole for about 50 minutes.
To serve, the reserved sautéed apples are heated up and then spooned over the top.
Slice and serve! Each serving of Overnight Apple French Toast will yield two layers of cinnamon-flavored, egg custard-soaked bread with a delicious apple filling stuffed inside and garnished on top. It’s completely delicious served on its own, but you can add a drizzle of maple syrup if you’d like.
Preparation of this overnight casserole can be made a little easier by preparing the sautéed apples ahead of time. Just do your sautéing, refrigerate your apples, and continue with assemble and preparation when ready. You’ll still need to refrigerate this overnight though, so plan for that. Enjoy!
Here are a few more french toast recipes you might like to try:
- Peach Cobbler French Toast Casserole
- Baked French Toast with Maple Praline
- Crème Brûlée French Toast
- French Toast Casserole
- Churro French Toast
- Pumpkin French Toast Casserole
- Bananas Foster French Toast
- Overnight Caramel French Toast
Overnight Apple Stuffed French Toast
- 2 tablespoons butter
- 5 medium Granny Smith apples (peeled, cored and sliced)
- 1/4 cup packed brown sugar
- 3 tablespoons apple juice
- One 16-ounce loaf sliced cinnamon raisin bread (16 slices)
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 10 large eggs
- 1 tablespoon butter
- 2 tablespoons granulated white sugar
PREPARE THE APPLE FILLING:
- Melt the butter over medium heat in a 12-inch skillet. Add the apples and sugar; cook 20 minutes, stirring occasionally. Stir in the apple juice; cook 1 more minute.
ASSEMBLE THE FRENCH TOAST:
- Spray a 13x9-inch baking dish with nonstick spray. Arrange 1/2 of the bread slices in the dish, overlapping slightly.
- In a medium bowl, whisk together the milk, salt, cinnamon and eggs. Pour 1/2 of the egg mixture over the bread. Set aside 1/4 of apple filling; cover and refrigerate to spoon on after baking. Spread the remaining apple filling over the bread in an even layer. Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the top bread layer. Press the bread down with a spatula so it absorbs the maximum amount of egg mixture. Dot the bread with butter and sprinkle with sugar. Cover and refrigerate overnight.
- Preheat the oven to 325°F. Uncover the dish and bake 50 to 55 minutes or until a knife inserted into the center comes out clean. Reheat the remaining apple mixture in the microwave. Spoon over the top to serve.
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 🙂
WOw! What an easy and super yummy breakfast. I have four picky kids and they all loved it! Thank you for sharing.