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Overnight Apple-Cinnamon French Toast Bake

Preparing this easy yet impressive French toast casserole the night before you cook it accomplishes two important goals--not only does the overnight soak for the bread yield a creamier, fluffier result; but having everything ready to bake in the morning also lets you sleep in! Try this recipe the next time you need to feed a crowd for a special occasion breakfast or brunch. Here we use half-and-half for a very rich custard, but you can replace some or even all of it with whole milk for a lighter result. We use Granny Smiths in this recipe because they keep their shape, but other tart-firm apples will also work.

Prep Time — 12 hours
Cook Time — 1 hour
Servings — 8
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Ingredients

1 pound French bread loaf

1½ pounds Granny Smith apples

½ cup maple syrup

½ cup dark brown sugar

4 tablespoons melted unsalted butter

2 teaspoons corn starch

2 teaspoons ground cinnamon

½ teaspoon salt

1 unsalted butter

6 large eggs

10.66 cups half-and-half

3 tablespoons sugar

1 tablespoon vanilla extract

½ teaspoon salt

½ cup chopped pecans

3 tablespoons powdered sugar

½ cup maple syrup

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Slice and stale the bread

Cut the bread loaf into 1”-thick slices, discarding the ends. Lay in a single layer on a cooling rack and allow to dry out at room temperature at least 8 hours.

1 pound French bread loaf

bread knife

chopping board

cooling rack

Alternatively, toast the bread

Alternatively, working in batches, lightly toast the bread directly on the middle rack of the June Oven. Confirm cooking preferences using the button below. Recommended settings are prepopulated: Light/6. Cool bread completely before using.

June Oven

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.

Combine the topping ingredients

On the June Pan, combine the apple slices, maple syrup, brown sugar, melted butter, corn starch, cinnamon and salt. Toss to mix the ingredients well and coat the apples. Spread in an even layer.

June Pan

measuring cups

liquid measuring cup

measuring spoons

1½ pounds Granny Smith apples

½ cup maple syrup

½ cup dark brown sugar

4 tablespoons melted unsalted butter

2 teaspoons corn starch

2 teaspoons ground cinnamon

½ teaspoon salt

spatula

Bake the apple topping

Transfer the June Pan to the middle shelf of the June Oven. Bake the apples 15 minutes, until the syrup is bubbling and glossy. June will notify you when the apples are ready.

Stir the apples

Remove the June Pan from the June Oven. With a spatula, gently stir the topping to coat the apples in the syrup. Set aside and allow to cool at least 15 minutes before adding to the casserole.

Grease the dish

Rub the butter all over the interior of the baking dish, including the sides.

rectangular baking dish

1 unsalted butter

Make the custard

To a large bowl, add the eggs, half-and-half or whole milk, sugar, vanilla and salt. Using an immersion blender or whisk, blend the mixture until it is very smooth but not overly aerated, about 15 seconds for a blender.

6 large eggs

10.66 cups half-and-half

3 tablespoons sugar

1 tablespoon vanilla extract

½ teaspoon salt

large bowl

immersion blender

Add the bread

Working one at a time, dip the bread slices in the custard, flipping them in the custard and allowing them to soak a few seconds to saturate. Arrange the bread slices in the prepared dish, overlapping the pieces as needed to make them fit. Pour any remaining custard evenly over the bread. With your hands, gently press and compact the bread slices slightly so the thickness of the casserole is roughly even.

Add the apples and syrup

Distribute the apples and any syrup evenly over the bread. Cover the dish and refrigerate overnight, at least 8 and up to 12 hours.

plastic wrap

Prepare to bake

When ready to bake, remove the baking dish from the refrigerator and uncover before preheating the June Oven, allowing the uncovered dish to sit at room temperature at least 10 minutes before baking.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.

Bake the French toast

Transfer the uncovered baking dish to the middle shelf of the June Oven. Bake the French toast 35 minutes, until the custard has set and the top is golden brown. June will notify you when the French toast is ready.

Garnish and serve

Remove the French toast from from the June Oven and set on a cooling rack. Sprinkle the top with the toasted nuts and dust with powdered sugar, if using. Drizzle individual servings with maple syrup, if using, and serve hot.

½ cup chopped pecans

3 tablespoons powdered sugar

½ cup maple syrup

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