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Overnight Apple French Toast
This decadent breakfast is prepped the night before and baked in the morning. Tart apples are peeled and thinly sliced to start this recipe. Brown sugar, butter and corn syrup are cooked in a saucepan then poured in the bottom of a casserole dish. The sliced apples are arranged on top. Thickly sliced French bread is dip in a mixture of eggs, milk and vanilla. Next the bread slices go on top of the apples and then the dish is covered and refrigerated overnight. After baking in the morning, serve with powdered sugar or maple syrup.
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 55 minutes
Servings 8 people
Ingredients
- 1 cup packed brown sugar
- ½ cup butter cubed
- 2 tbsp light corn syrup
- 2 large tart apples peeled and cut into ¼ inch slices
- 3 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 9 slices day-old French bread ¾ inch thick
Syrup
- 1 jar (10 oz) apple jelly
- 1 cup applesauce
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
Instructions
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In a small saucepan, combine brown sugar, butter and syrup. Cook over medium heat 5-7 minutes or until thickened. Pour into an ungreased 13x9 inch baking dish. Arrange apples on top.
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In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight.
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Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake uncovered, 35-40 minutes. Meanwhile in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.
Recipe Notes
You can also add some cinnamon and nutmeg to the egg mixture to make it more like traditional French toast. I used thick sliced bread instead of French bread. The bread slices were cut in half to fit in the baking dish so that the apples would be covered. When serving, I flip the French toast, so the apples are on top. You don’t need to make the apple syrup. Powdered sugar or maple syrup can be served with instead of the apple syrup.