I love waking up to a ready breakfast… and this Apple Pie French Toast Casserole is one of my faves!
If you’ve never made a french toast casserole before, you’re going to love it! The best part of this dish is that is is an overnight breakfast casserole, meaning all of the work is done the night before and then you just pop it in the oven!
Being able to prepare this easy breakfast beforehand makes it the perfect dish to serve for a holiday breakfast (think Easter or Christmas) but it’s also fabulous if you have overnight guests (or even a kids slumber party)!
The apples in this recipe are tart and delicious. I prefer to use granny smith because I find they hold their shape best and don’t get mushy! You can substitute your favorite type or what you have on hand but keep in mind the sweetness and shape may vary!
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Overnight Apple Pie French Toast Casserole
Equipment
Ingredients
- 5 tablespoons butter
- 5 large granny smith apples approx. 8 cups peeled and sliced
- ⅔ cup brown sugar
- 3 tablespoons water
- 1 tablespoon cinnamon
- 1 tablespoon cornstarch
- 14 slices white bread crusts removed
- 6 large eggs
- 2 cups milk
- 1 ½ teaspoons vanilla extract
Instructions
- Combine eggs, milk and vanilla. Set aside.
- Peel & slice apples approximately ¼″ thick.
- Melt the butter in a frying pan and add apples, brown sugar, cinnamon, and water. Cook on medium heat for about 8 minutes or until apples are slightly softened. In a separate bowl, combine 1 tablespoon corn starch and 1 tablespoon water to create a slurry.
- Push the apples over to one side of the pan, turn the heat up to medium high and pour some of the corn starch mixtures into the boiling liquid until it thickens. Depending on how much liquid was in your apples, you may not need all of the slurry.
- Spread apple mixture into a 9×13 pan. Top with ½ of the bread slices and spoon ½ of the egg mixture over the bread. Top with a second layer of bread slices and remaining egg mixture. Cover with foil and refrigerate overnight.
In the Morning
- Remove the pan from the refrigerator while preheating the oven to 350°F.
- Bake covered for 35 minutes. Remove foil and bake an additional 10-15 minutes or until bread is firm. Remove from the oven and let cool 10 minutes. Invert into a pan.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More apple recipes you’ll love:
* Apple Pie Tacos * Oven Baked Apple Pie Roll Ups * Apple Pie Egg Rolls * 2 Ingredient Apple Pie Dumplings *
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Mine didn’t turn out. I was so sad because this is one of my friends favourite recipes she makes on Christmas. I followed the recipe to a tee. I have never had an issue with any spend with pennies recipe.
I used D’italiano bread, cut off crusts etc. It felt like there was way too much liquid in the pan even in the morning. It turned out very mushy.
Next time I think I will dip the bread slices in the egg mixture and bake in the morning :)
Oh no, I am sorry to hear that, Nadia! We have never had that issue with this recipe so I am not sure what went wrong. You will have to let us know how it turns out if you make it again with your variations!
I just did this and had the same problem. The bread layer right next to the apples was gooey and unpleasant .
That’s a great idea, dipping the pieces one at a time. I’m going to try that.
This was really good. I made it for brunch guests. I usually like to make something first to try it out myself before making it for guests but I didn’t have a chance this time but I made it anyway. It came out perfect. I used Pepperidge Farm Hearty white bread and followed the recipe exactly. I put it under the broiler for a few minutes at the end to brown it up a bit more. It inverted perfectly, made a beautiful presentation, and tasted wonderful too.
So happy to hear that! Glad this recipe turned out so great for you.
Overall good tasting and easy recipe, but the inverting step after baking proved to be its downfall for me. I debated leaving the casserole bread-side up, but it’s not too attractive looking that way. I did have 2 matching pans, but in the process of flipping, some of the wonderful apple “sauce” dripped out (messy) and the overall dish looked a tad disheveled from the process. Perhaps lighter pans would work better as I had glass dishes. The extra inversion step after baking takes away from the prepare ahead convenience/ease of the dish. I’d prefer one that I simply bake in the morning and it’s done. I’m assuming the reason for putting the bread as the top layer before baking is to keep it from getting smashed/soggy. I’m wondering if using a heartier bread would solve this problem. In terms of taste, I also think a heartier bread would balance out the apples in a good way.
I usually invert into a rimmed baking pan more similar to a cookie sheet so there is plenty of space and nothing spills or drips.
Looks lucious! Will try when apples are available
Can this be frozen?
I haven’t tried freezing this dish, please let us know how it works out for you if you do try it.
This is brilliant! Can’t wait to make it this weekend for our lazy Sunday breakfast.
This looks fantastic! Do you cook it in a 9×13 Pyrex pan, then invert into a serving dish?
Thank you so much!
I sure do Allyson.
I have a couple of cans of apple pie filling (leftover from camping season for pudgie pies)…do you think that thry work in place of the apples?
I think they would work just fine in this recipe!
This recipe looks amazing. I traditionally make a banana bread pudding for Christmas breakfast and this looks like a good alternative. I have one question though: the picture shows the apples on top but the recipe instructions have the apples on the bottom. Is this just an oversight and the apple mixture really should be on the top? Thanks.
The recipe and the photo are both correct. In the last step, you invert (or flip) the recipe after baking which puts the apples on top.
I make an overnight french toast dish that is super easy and my family loves it. But it doesn’t have apples in it so this sounds even yummier. I’m going to have to try this even though it sounds like a little more time is involved LOL! Thank you for sharing this recipe!!
Enjoy Polly!
It’s getting to be fall and I’m excited to try this recipe this weekend. Have you ever used any other kind of bread for it? My picky family doesn’t seem to like white bread, although for this they might decide it’s alright!
I haven’t used other bread in this particular recipe but I have used other breads in similar recipes and it was delicious! I think it would work just fine!
What a yummy treat for breakfast! Thanks for linking up with me for Friday Favorites. I’m featuring you this week!
Thank you for featuring my recipe Jerri!
Thanks so much for sharing your awesome Apple Pie French Toast Casserole with Full Plate Thursday and hope to see you soon!
Miz Helen
This breakfast casserole looks amazing! Pinning :)
Thank you Nicola! :)
I wish I had some of this for dessert right now! Looks amazing, apples are my favorite!
I have to agree… this is definitely a breakfast that could be a dessert! :)
This is brilliant! Can’t wait to make it this weekend for our lazy Sunday breakfast.
Thank you Wendy!
Oh wow. I agree…breakfast or dessert…or both! This is a great idea.
Man do I need THIS for my weekend breakfast! Wonder if I can talk anyone into making it for me….
Oh wow! This looks so decadent and delightful! It would make the perfect breakfast treat or even a great dessert. Thanks for sharing!
Should step 1 under the “In the morning” say Remove the pan from the refrigerator (instead of oven) while preheating the oven?
Thank you!! I guess I needed a little bit more coffee! :)
It’s in the morning so you do take it out of the refrigerator, and preheat the over so it can be cooked properly. You then put it in the oven to cook…
Exactly, you do all the prep the night before. Then take it out of the fridge in the morning while preheating the oven (to let the casserole dish come closer to room temperature) then pop it in the oven!