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Overnight Apple Cinnamon French toast bake turns brioche bread, cream cheese, and apples into a cozy breakfast casserole that practically makes itself. The bread soaks overnight in a vanilla custard, so every bite bakes up tender inside with crisp, golden edges. Warm cinnamon apples melt into the layers as it cooks, giving you a dish that’s rich, spiced, and perfect for sharing.
If savory is more your style, our ham and cheese breakfast casserole is an easy make-ahead option that feeds a crowd.
Here’s Why This Apple Cinnamon French Toast Bake Works
Overnight soak: The bread fully absorbs the custard, baking up rich and creamy, not dry, not soggy.
Cream cheese custard: Blending cream cheese into the mix adds body and a subtle tang that balances the sweetness.
Syrupy apples: Sautéing the apples with brown sugar and cinnamon builds flavor before they even hit the oven.
Brioche bread base: Its soft, eggy crumb soaks evenly and bakes without collapsing or drying out.
Recipe Tips
Blend the custard: A blender or food processor fully incorporates the cream cheese for a smooth, lump-free mixture.
Choose tart apples: Varieties like Granny Smith or Pippin balance the richness and hold their shape. Add a touch more sugar if they’re very sharp.
Press the layers: Lightly press the top layer of bread so it soaks evenly and bakes without dry spots.
Chill overnight: Resting in the fridge ensures the custard absorbs fully and bakes up with the best texture.
Finish with flair: A dusting of powdered sugar and a drizzle of syrup or applesauce turns it into a true brunch centerpiece.
Dry the bread first: If your brioche is fresh and soft, cube it and dry it in a 225°F oven for 10–15 minutes. This helps it soak up the custard without turning mushy.
Cover, then uncover: Bake covered with foil for the first stretch to prevent over-browning, then uncover toward the end for a golden, crisp top.
Check doneness in the center: The middle should be set but still slightly soft. If it looks wet or jiggles too much, bake a few minutes longer.
Storage and reheating: Leftovers keep in the fridge for 3 days and reheat best in a 325°F oven until warmed through.
If you like hearty, savory bakes, our poblano chorizo strata is another crowd-pleasing option for brunch.
For another cozy apple recipe, try our cinnamon swirl apple bread. It’s tender, spiced, and perfect alongside coffee or tea.
Overnight Apple French Toast Casserole
Overnight apple French toast casserole takes the stress out of breakfast and delivers a cozy, custardy bake with tender apples. Serve it straight from the oven with a dusting of powdered sugar, a drizzle of maple syrup, or a spoonful of warm applesauce for a brunch that feels special with very little effort.
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Overnight Apple Cinnamon French Toast Bake
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Ingredients
- 3 large apples
- ½ cup fresh lemon juice, divided
- 6 tablespoons butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 16 ounces Brioche bread, 1 loaf, cubed
- 10 large large eggs
- 8 ounces cream cheese, cut into chunks
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Grease a 9x13x2-inch ovenproof casserole dish (or coat with non-stick oil spray) and reserve.
For the Apples:
- Peel and core the apples then cut them into ½ inch pieces. Place the apple cubes into a bowl and toss with half of the lemon juice.
- In a skillet set over medium heat, add the butter and when it has melted stir in the brown sugar and cinnamon.
- Add the chopped apples and cook until the sugar is dissolved and the mixture is syrupy. Cook for 5 minutes until the apples are just beginning to soften. Remove from the heat and let cool.
For the Custard:
- Break the eggs into the food processor or blender and process until blended. With the motor running add chunks of the cream cheese and process until smooth. Add the milk, cream salt and vanilla. Process until well combined.
To Assemble the Casserole:
- Add half of the bread cubes to the bottom of the prepared casserole dish. Spoon ½ of the apple mixture over the bread cubes. Pour 1/2 of the egg/cheese mixture over the top.
- Add another layer with the remaining bread cubes and spoon the remaining apple mixture over the bread cubes. Pour the remaining egg mixture over the top and gently press down on the mixture to lightly cover the top with the liquid.
- Cover the dish with foil and refrigerate overnight.
Bake the Casserole:
When ready to bake the casserole:
- Preheat the oven to 325°F. Remove the casserole from the refrigerator and let stand while the oven heats.
- Transfer the dish to the oven and bake, covered with foil, for 40 minutes. Remove the foil and continue to bake for an additional 30 minutes or until golden brown and the center is firm.
- Sift the confectioners’ sugar over the top of the casserole and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This reminds me of my favourite bread pudding! Love that you have used brioche here..must be particularly delicious.
Thank you, Angie….yes, the biroche bread is the best!