I did a crazy thing yesterday. Yup, crazy. I took one of my loafs of Chewy French Bread (from Norma Jean’s Kitchen!) out of the freezer, let it un-thaw, and then started tearing it apart like a madwoman. Crazy, right?
Wrong. I used that chewy french bread goodness, to make this delicious, delightful, and dangerously delectable…Overnight Cinnamon Apple French Toast Bake! And that’s a really long tongue twister of a sentence. (gasp!) But you can tell how good it is by my quadruple D’s description. It is THAT good.
I added chopped up granny smith apples to this recipe and man, was that smart, if I do say so myself. It gave it an amazing texture and my apple loving family loved it. You could use any type of apple you prefer. The mixture on the right (below) is the eggs, milk, vanilla, brown sugar, and cinnamon – that you pour over the bread and apples to give it a nice soak overnight. The topping is added in the morning, and gives the bake a nice brown crunchy coating.
This is part two to my Overnight Omelette Breakfast Casserole that I made on the same day. It was pretty dang nice to wake up today and stick both of these babies in the oven. And wuh-la! Breakfast is served.
Pass the syrup.
I love this Corningware casserole dish that I ordered on Amazon. White dishes are my preference because they make food look so pretty. And you eat with your eyes first, right?
Friends, get your grocery list out and write down the ingredients for this french toast bake. If you get to the store today, you can make it when you get home and bake it in the morning. Perfect for the holidays when you are busy stressing out over everything else.
Don’t stress. Make easy recipes.
- 1 loaf crusty French bread or sourdough bread cut into chunks
- 2 large apples peeled and cubed
- 8 large eggs
- 3 cups 2% milk can use whole
- 2 Tablespoons vanilla
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon apple pie spice
- 2/3 cup unsalted butter sliced
- 1/2 teaspoon salt
- warm syrup for serving
Grease a 9x13 casserole dish.
Cut (or tear) the crusty bread in bit sized pieces. Core and peel apples into chunks. Mix and distribute evenly in casserole dish.
In large mixing bowl, whip the eggs, milk, vanilla, brown sugar and cinnamon. Pour over the bread and apple mixture.
Cover casserole dish tightly with saran wrap. Refrigerate overnight.
In medium bowl, mix together the flour, brown sugar, cinnamon and apple pie spices, and salt. Add the sliced butter and use pastry cutter to combine, until mixture is crumbled.
Store in re-sealable plastic bag in refrigerator overnight.
In the morning, pour topping mixture evenly over the casserole. Bake on 350 degrees for approximately 45 minutes.
Serve with warm pancake syrup.