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Overnight Cinnamon Apple French Toast Bake

Make this Overnight Cinnamon Apple French Toast Bake the night before, and pop it in the oven to enjoy the next morning! Full of delicious apple, cinnamon and vanilla flavour.
Course Breakfast
Keyword apple french toast, apple french toast bake, apple french toast casserole, bread pudding, french toast bake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Author Jo-Anna Rooney

Ingredients

Bread Pudding:

  • 5 cups cubed Challah bread
  • 1 8 ounce package of cream cheese (cut into small pieces)

Apple Mixture

  • 2 apples peeled cored and cut into small cubes
  • 2 tbsp butter
  • 1 tsp ground cinnamon

Milk Mixture:

  • 4 large eggs
  • 2 cups half and half cream
  • 1 tsp vanilla extract
  • seeds from 1/2 of 1 vanilla bean (optional)
  • 2 tbsp melted butter
  • 1/3 cup raisins (optional)

Caramel Sauce:

  • 1 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup half and half cream

Instructions

Apples French Toast:

  • Prepare a 9 x 13 glass baking dish (casserole dish) by lightly rubbing with butter, or use a cooking spray. Set aside.
  • In a skillet melt 2 tbsp butter, then add the 2 chopped apples.
    2 apples
  • Sauté for about 3 - 4 minutes, until the apples are soft but not browned.
  • Stir in the cinnamon and cook for about 1 minute. Set aside.
    1 tsp ground cinnamon
  • In a separate bowl whisk together the custard mixture: eggs, cream, vanilla and melted butter.
    4 large eggs, 2 cups half and half cream, 1 tsp vanilla extract, 2 tbsp melted butter

Putting it all together:

  • To the prepared baking dish add the bread cubes, then the sautéed apples, making sure to scrape out all the delicious sugary cinnamon mix.
    5 cups cubed Challah bread
  • Stir in the chunks of cream cheese and raisins (if you're adding them.)
    1 8 ounce package of cream cheese (cut into small pieces), 1/3 cup raisins
  • Then pour the milk mixture over the bread and apples, and gently stir to ensure that all the ingredients are evenly distributed, and the bread is covered in the milk mixture.
  • Sprinkle the top of the casserole with cinnamon and sugar.
  • At this point you can put the dish in the fridge overnight. Just cover it with aluminum foil. Then in the morning remove the foil, place into a cold oven, then turn on the oven to 350 degrees F.
  • If you want to bake it right away, let the dish sit for about 10 minutes so that the bread has a chance to absorb the milk/egg mixture.
  • When it's time to bake, set the oven to 350 degrees F, and bake the toast uncovered for about 1 hour. The pudding is done when it is golden brown, puffed up and firm in the centre.

Caramel Sauce: (optional)

  • While the french toast is baking, you can make the caramel sauce that you will drizzle all over this delicious dish.
  • In a sauce pan melt the butter, then add the brown sugar and cream.
    1 cup butter, 1/2 cup brown sugar, 1/2 cup half and half cream
  • Stir over low heat until the sauce thickens.
  • Set aside to cool slightly.
  • Serve and enjoy!