Apple Pie French Toast Casserole

This apple pie french toast casserole turns canned apple pie filling into a serious morning flex. Everyone will think you spent the evening peeling apples instead of watching TV.

How My Apple Pie French Toast Casserole Spends the Night

There’s a kind of power in opening my eyes and knowing breakfast is already waiting on me. My version of apple pie french toast casserole sits in the fridge all night, bread drinking up the cinnamon custard while the apple pie filling settles into all the corners making itself at home.

By morning it bakes into a sticky, golden casserole that’s way too indulgent for the hour on the clock, but I’ve never really cared about those types of limits. It’s secretly pie for breakfast and I’m here for every bite.

Why I Love This Recipe

• Legit apple pie vibes before noon.
• Sometimes lazy still equals impressive.
• Breakfast that moonlights as dessert.

Ingredients

Straightforward breakfast bake stuff, only sweeter.

• Bread cubes – the sponge that drinks it all in.
• Eggs + milk + sour cream – the custard squad.
• Vanilla, cinnamon, salt – flavor control.
• Apple pie filling – shortcut magic and my favorite is in the recipe card.
• Flour, butter, brown sugar and cinnamon – the crumble crown.

How to Make Apple Pie French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and soak)
  Cube the bread and drop it into a greased dish. Whisk eggs, milk, sour cream, vanilla, cinnamon, and salt, then pour it over the bread so everything’s coated.
• Step Two (add the apples)
  Spoon on the apple pie filling, letting it fall into the cracks and corners.
• Step Three (top and chill)
  Mix flour, brown sugar, butter, and cinnamon with your hands until crumbly, scatter it over the apples, cover, and refrigerate overnight.
• Step Four (bake and serve)
  Bake straight from the fridge at 350°F (175°C) until golden and set, about an hour. Slice it warm and call it breakfast.

Recipe Tips

Here’s some insider gossip when it comes to making my French toast with apple pie filling.

• Sturdy bread is key. Brioche, challah, or sourdough hold up through the overnight soak instead of collapsing into pudding.
• Let it sit. The longer it chills, the deeper that cinnamon custard sinks in.
• Canned apple pie filling. It’s the shortcut that makes this apple pie french toast casserole an easy breakfast.
• Bake from cold. Straight from the fridge to the oven. No waiting, no guessing.
• Dress it up. A drizzle of maple syrup is the natural move. But feel free to add whipped cream, or ice cream if you’re fully committing to the pie-for-breakfast lifestyle (no judgement).

Storage and Freezing

Here’s how to keep this apple pie french toast casserole in play after breakfast.

• Storage: Cool completely before cutting. Warm pieces trap steam and go soggy fast. Wrap individual squares in plastic or stash them in airtight containers. They’ll keep in the fridge for 4 to 5 days.
• Freezer: Same idea, just use freezer bags. It lasts a couple of months without losing its soft, custardy texture.
• Reheat: Microwave a piece for about a minute or warm it in a 350°F (175°C) oven until heated through. Will still have that same pie-for-breakfast feeling.

If you enjoy overnight breakfast bakes, my blueberry French toast casserole has the same sweet spot with frozen fruit instead of pie filling, same easy setup and year-round friendly.

FAQs

• Can I make this apple pie french toast casserole ahead of time?
  Yes. That’s the whole move here. Assemble it the night before, cover, and refrigerate. By morning the bread has soaked up all the custard, and it’s ready to bake straight from the fridge.
• Can I use homemade apple pie filling instead of canned?
  Absolutely. I’ve done both. Homemade adds a little more texture, but canned keeps things consistent and easy. Just match the amount called for in the recipe card.
  If you’re craving a savory bite in the morning, my cottage cheese egg bake is a solid switch-up.
• How do I know when the breakfast bake is done?
  Look for a golden top and a center that’s set but still soft. If the edges brown too fast, cover it loosely with foil and keep baking until the middle no longer looks wet.
• What should I serve with apple pie french toast casserole?
  It’s sweet, so I like something savory next to it, like my crispy breakfast potatoes. You can also add bacon, sausage, or a pile of fresh fruit if you’re pretending to keep it balanced.

More Breakfast Casserole Recipes

Sweet or savory, here are more breakfast bakes to put on the menu.

• Bagel Breakfast Casserole with Kielbasa — smoky, cheesy, hearty.
• Cinnamon Roll Casserole — sweet, simple, shortcut.
• Overnight Panettone Eggnog French Toast Casserole — holiday-perfect and spiced.
• Cheesy Pepperoni Strata – savory and satisfying

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Print Recipe

5 from 10 votes

Apple Pie French Toast Casserole

This apple pie french toast casserole uses canned apple pie filling and a cinnamon custard soak for an easy make-ahead breakfast bake. Assemble it the night before, bake straight from the fridge, and call it dessert-for-breakfast done right.

Prep Time20 minutes mins

Cook Time1 hour hr

Overnight Chiiling:8 hours hrs

Total Time9 hours hrs 20 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Apple Pie French Toast Bake, apple pie French toast casserole, French toast with apple pie filling, Make Ahead Breakfast casserole, Overnight Apple Pie French Toast Bake, overnight breakfast bake

Servings: 12

Calories: 410kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For consistency.
• mixing bowls One for the custard, one for the topping.
• whisk To mix the custard evenly.
• baking pan 9x13 For soaking and baking the casserole.
• rubber spatula For pressing down the soaked bread.

Ingredients

• 1 (1 lb / 454 g) loaf of bread cut into 1" cubes (sourdough, brioche or challah)
• 8 large eggs
• 2 cups (480 ml) whole milk
• ½ cup (120 g) sour cream
• 1 tsp (5 ml) vanilla extract
• ½ tbsp (4 g) ground cinnamon
• ½ tsp (3 g) table salt
• 1 can (21 oz / 595 g) apple pie filling (this one is my favorite) or homemade apple pie filling

Topping:

• 1 cup (125 g) all-purpose flour
• ½ cup (115 g) butter room temperature
• ½ cup (100 g) light brown sugar
• ½ tbsp (4 g) ground cinnamon

Instructions

• Cut bread into 1-inch cubes and add bread to a well-greased baking dish. (Stale bread works great too.)
  1 (1 lb / 454 g) loaf of bread
• Add eggs, milk and sour cream to a large bowl or blender, whisking well or blending on low until fully incorporated. Add vanilla, cinnamon and salt and continue mixing together until fully blended homogenously.
  8 large eggs, 2 cups (480 ml) whole milk, ½ cup (120 g) sour cream, 1 tsp (5 ml) vanilla extract, ½ tbsp (4 g) ground cinnamon, ½ tsp (3 g) table salt
• Pour egg mixture over bread cubes and make sure that all pieces of bread are in contact with the egg mixture; press down on bread with a large spoon as needed to coat.
• Spread apple pie filling over bread evenly.
  1 can (21 oz / 595 g) apple pie filling (this one is my favorite)
• For the topping, in a separate bowl, combine flour, butter, brown sugar and cinnamon. Cut ingredients together until mixture is crumbly. (You can also use your hands to do this.)
  1 cup (125 g) all-purpose flour, ½ cup (115 g) butter, ½ cup (100 g) light brown sugar, ½ tbsp (4 g) ground cinnamon
• Spread topping evenly over the apple pie and bread mixture.
• Cover pan and place in the fridge overnight or for at least 8 hours.
• THE NEXT MORNING: Remove pan from refrigerator.
• Place cold French toast bake in the oven and then turn oven on to 350 degrees. (Yes you are starting from cold.) Bake approximately 50-60 minutes. You are looking for the top to be golden brown and the middle to be firm. Bake in additional 5-minute increments until done, adding foil if the top appears to be done or browning too quickly.
• Serve with jam or maple syrup if desired.

Notes

• Assemble the casserole the night before for a true make-ahead breakfast.
• Canned apple pie filling keeps it quick, but homemade works too.
• Brioche or challah hold their texture best after soaking overnight.
• Serve warm with maple syrup, whipped cream, or even ice cream if you’re into the pie-for-breakfast idea.

 

If you’re making this apple pie French toast casserole, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Apple Pie French Toast Casserole

Amount Per Serving (190 g)

Calories 410 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 190mg63%

Sodium 330mg14%

Potassium 190mg5%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 26g29%

Protein 12g24%

Vitamin A 750IU15%

Vitamin C 1mg1%

Calcium 120mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Apple Pie French Casserole with Apple Pie Filling? I’d love to hear how it turned out — leave a comment below and let me know.

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