Description
This Apple French Toast Casserole is a comforting and delicious breakfast dish featuring a rich custard-soaked blend of French and brioche bread, sweet cinnamon-spiced apples, and a buttery oat crumble topping. Perfect for preparing the night before, this casserole bakes to golden perfection with a tender, custardy center and a crisp, flavorful topping. Serve warm with maple syrup and whipped cream for a satisfying and festive morning meal.
Ingredients
Scale
Apple Mixture
- 3 cups Gala apples, chopped
- 3 tsp sugar
- 1 tsp ground cinnamon
Bread Mixture
- 1 French bread loaf (day old, cubed into 1-inch pieces)
- 1 Brioche bread loaf (day old, cubed into 1-inch pieces)
Custard Mixture
- 2 large eggs
- 2 cups whole milk
- ½ cup sugar
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
Crumble Topping
- â…“ cup flour
- â…“ cup rolled old fashioned oats
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ¼ cup unsalted butter, cold and cubed into small pieces
Instructions
- Prepare the baking dish. Spray a 9×13-inch baking dish lightly with non-stick baking spray and set aside.
- Mix the apples. In a large bowl, combine the chopped Gala apples, 3 tsp sugar, and 1 tsp ground cinnamon. Stir well and set aside to let the flavors meld.
- Combine the breads. In another large bowl, mix the cubed French bread and brioche bread until evenly distributed.
- Layer the bottom bread. Sprinkle half of the combined bread mixture evenly into the baking dish, creating a base layer.
- Mix apples and remaining bread. Toss the remaining bread cubes with the apple mixture to coat the bread with apples and spices, then pour this apple-bread mixture over the base layer in the baking dish.
- Whisk the custard. In a large bowl, whisk the eggs until lightly beaten. Gradually whisk in the whole milk, ½ cup sugar, pure vanilla extract, and 2 tsp ground cinnamon until fully combined.
- Pour custard over bread. Evenly pour the custard mixture over the layered bread and apples in the baking dish. Lightly press down on the bread mixture to ensure it soaks fully in the custard.
- Refrigerate overnight. Cover the baking dish tightly with plastic wrap and refrigerate overnight to allow the bread to absorb the custard and flavors to meld.
- Rest before baking. Remove the casserole from the refrigerator and let it rest at room temperature for 30 minutes while you preheat the oven to 350°F (175°C).
- Prepare the crumble topping. In a medium bowl, whisk together the flour, rolled oats, light brown sugar, ground cinnamon, and kosher salt until evenly mixed.
- Incorporate the butter. Add the cold cubed unsalted butter to the dry crumble ingredients. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
- Top the casserole. Sprinkle the crumble topping evenly over the soaked bread and apple mixture in the baking dish.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 45 to 60 minutes, or until the topping is golden brown and the custard is set and firm in the center. If the top browns too quickly, tent the casserole loosely with foil and bake an additional 10 to 15 minutes to fully cook the center.
- Cool before serving. Remove the casserole from the oven and allow it to cool for 45 minutes before slicing and serving. This allows the custard to set perfectly and makes serving easier.
- Serve. Serve warm with maple syrup and fresh whipped cream for an indulgent breakfast or brunch treat.
Notes
- For best results, use day-old bread to ensure it absorbs the custard well without becoming too mushy.
- Letting the casserole soak overnight enhances the flavor and texture by allowing the custard to fully penetrate the bread and apples.
- If you prefer a gluten-free version, substitute the breads with gluten-free bread options and verify all other ingredients are gluten-free.
- To make it dairy-free, use a plant-based milk alternative and vegan butter in the crumble topping.
- Monitor the bake time closely; oven temperatures vary and the casserole is done when the center is set and the topping is golden and crisp.
- Allowing the casserole to cool improves slicing and serving texture.
