Overnight Apple Cinnamon French Toast Bake

Melissa Hart

Overnight Apple Cinnamon French Toast Bake

Sautéing the apples before assembly removes the raw crunch and cooks off the juice that would otherwise pool overnight. Cinnamon and nutmeg make it familiar, while the custard stays only lightly sweet. A tart apple holds its shape better than a soft sauce apple.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 10

Ingredients Method

Ingredients

2 tablespoons unsalted butter plus more for the dish
3 Granny Smith apples peeled and cut into 1/2-inch cubes
2 tablespoons brown sugar
10 cups day-old brioche cubes
9 large eggs
2 3/4 cups whole milk
1/3 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Method

Melt 2 tablespoons butter in a skillet. Add the apples and brown sugar and cook for 7 to 9 minutes until the apples are just tender and the pan is nearly dry. Cool completely.
Butter a 9-by-13-inch dish. Layer the brioche and cooled apples evenly.
Whisk the eggs, milk, maple syrup, cinnamon, vanilla, nutmeg and salt, then pour over the bread. Press down gently.
Cover and refrigerate for 8 to 14 hours. Let stand out for 30 minutes while the oven heats to 350°F.
Bake uncovered for 50 to 55 minutes, until golden and set at 160°F in the center. Rest for 10 minutes before serving.