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.

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

Prep Time 20

Cook Time 1

Overnight Chiiling: 8

Total Time 9 20

Servings

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.

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Nutrition