Apple Pie French Toast Casserole

Is it breakfast? Is it dessert? Who cares – because it’s DELICIOUS! This apple pie French toast casserole starts with soft challah soaked in a sweet vanilla custard, topped with sautéed brown sugar cinnamon apples and a buttery oat crumble. Drizzle it with a maple brown sugar icing, and it’s the perfect cozy, pan-in-the-middle-of-the-table breakfast or holiday brunch. And the best part? You can do most of the work prepping it the night before!

Apple pie for breakfast? Yes please!

• It’s easy(ish). There are a few different components to this French toast casserole, but after you cube the bread, it needs some time to chill in the custard, so you can prep the rest of the ingredients then! See below for detailed instructions on how to prep this the night before too.
• It’s delicious. Think custardy challah, cinnamon-y apples, and a buttery oat crumble, all finished with a maple brown sugar cream cheese drizzle. It tastes like apple pie and French toast had the best possible baby ever.

Here’s what you’ll need.

Here’s how it all comes together.

PREP BREAD: Grease a 9×13 pan and spread the cubed challah in an even layer.

MAKE CUSTARD: Whisk together the eggs, half and half, brown sugar, vanilla, and salt.

ASSEMBLE + SOAK: Pour the custard over the bread and gently turn the cubes so each piece gets a good soak. Cover with foil and chill for at least 60 minutes, or overnight.

MAKE APPLE PIE FILLING: Melt the butter in a large sauté pan over medium heat, then add the apples, brown sugar, cinnamon, and salt. Cook for about 10 minutes, until tender but not mushy, then let them cool.

MAKE CRUMBLE TOPPING: Combine the flour, oats, brown sugar, cinnamon, and salt. Work in the cold butter until you have pea-sized pieces and the mixture holds together when squeezed.

ADD APPLE LAYER: Heat the oven to 350 degrees. Nestle the cooked apples into the soaked bread in an even layer.

ADD CRISP LAYER: Sprinkle the oat crumble evenly over the apples.

BAKE: Bake uncovered for 50-60 minutes, until the bread has puffed up, the crumble is golden brown, and the custard is set in the middle. Let cool for 10 minutes.

MAKE DRIZZLE: While the French toast bakes, beat the cream cheese, butter, brown sugar, maple syrup, powdered sugar, milk, and salt with a handheld mixer until smooth. Add more milk as needed to loosen it up.

DRIZZLE + ENJOY: Slice, drizzle generously, and serve warm.

Things I learned while testing this recipe.

• Slightly stale bread is your friend. Day-old challah soaks up custard without turning soggy. If your loaf is super fresh, toast the cubes in a 350-degree oven for about 5 minutes first.
• Don’t rush the soak. That full 60 minutes gives you custardy centers all the way through. Overnight is even better.
• Stick with a tart apple. Granny Smiths hold their shape and keep all that brown sugar in check. Honeycrisp works too if you like things a little sweeter.
• Pull the apples early. They should still have a little bite when they come out of the pan. They’ve got another hour in the oven ahead of them.
• Keep your crumble butter cold. Those pea-sized pieces are what give you a craggy, crunchy topping.
• Check the middle before you call it done. A knife in the center should come out mostly clean (without wet custard on it). If the crumble is browning too fast, loosely tent the pan with foil and keep baking.
• Start with soft cream cheese. Room temperature cream cheese and butter are the secret to a smooth, lump-free drizzle. It thickens as it sits, so stir in a splash of milk right before serving if needed.

Make-ahead instructions.

This apple pie French toast casserole was designed to be prepped the night before! Whether everyone is home for Thanksgiving, you have a full house for Christmas morning, or you want something extra special for brunch this weekend, this is an easy, crowd-pleasing recipe you’ll come back to year after year.

• Prep the casserole: Assemble the casserole through step #7. Then cover tightly and store in the fridge overnight.
• Prep the drizzle: Make it ahead and refrigerate it in a mason jar or other airtight container. Let it come to room temperature (and stir in a splash of milk if it’s thick) before serving.
• Let it sit out for a bit: Before you’re ready to bake, let the casserole sit out on the counter for about 20-30 minutes.
• Bake and drizzle! Bake the casserole according to directions, but plan to add some additional baking time (maybe 5-10ish minutes) to account for the colder temp. Test the center with a butter knife, firstly to see if the custard is set, but then also to see if the middle is warmed through. Insert the knife into the center of the casserole. If it comes out clean and warm (carefully press it against your finger to test), then you know it’s done! Let it rest, drizzle, and most importantly, enjoy!

Here’s what I’d serve with this.

This bake brings the sweet, so I’d pair it with some savory favorites for the ultimate brunch spread.

• sausage breakfast casserole
• biscuit breakfast bake
• tater tot breakfast bake
• the easiest breakfast quiche
• biscuits and gravy casserole

Just in case you have leftovers.

• STORING: Let the French toast cool, then cover the pan or move slices to an airtight container. Keep it in the fridge for up to 3 days, with the drizzle stored separately.
• REHEATING: Warm slices in the microwave in 30-second increments until heated through. Or reheat in a 350-degree oven for 10-15 minutes, then uncover for the last few minutes. Add the drizzle after reheating.

More easy breakfast recipes.