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Ultra close-up macro of golden baked overnight apple cinnamon french toast casserole topped with crunchy pecan streusel, maple syrup drizzle, and powdered sugar

Overnight Apple Cinnamon French Toast Casserole with Pecans

Rich cubed brioche soaked overnight in a spiced vanilla cream custard, layered with tender cinnamon-caramelized apples, and baked with a crunchy brown sugar pecan streusel.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 430
Ingredients Method Nutrition

Ingredients
  

Custard & Brioche Base
  • 1 loaf brioche or challah bread cut into 1-inch cubes (about 10 cups)
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/3 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
Spiced Sautéed Apples
  • 3 large Honeycrisp or Granny Smith apples peeled, cored, and diced
  • 3 tbsp unsalted butter
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
Crunchy Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar packed
  • 1/2 cup chopped pecans toasted
  • 1 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cubed
  • 1/4 cup powdered sugar for dusting
  • 1/2 cup pure maple syrup warm for serving

Method
 

Step-by-Step Instructions
  1. Grease a 9x13-inch baking dish generously with butter. Spread half of the cubed brioche bread across the bottom of the dish.
  2. Melt 3 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Sauté for 6 to 8 minutes until apples are slightly tender and caramelized. Spoon apples evenly over the bread, then top with remaining bread cubes.
  3. In a large bowl, whisk together eggs, whole milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt until completely blended. Pour custard slowly and evenly over the bread, pressing down gently with a spatula so all cubes absorb the liquid. Cover tightly with foil and refrigerate overnight (or at least 4 hours).
  4. In the morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator to take the chill off while preparing streusel.
  5. Make the streusel: Mix flour, brown sugar, pecans, and cinnamon. Cut in cold cubed butter with a pastry cutter or fingers until crumbly. Scatter streusel evenly over the top of the soaked casserole.
  6. Bake covered with foil for 30 minutes, then remove foil and bake uncovered for an additional 20 to 25 minutes until puffed, golden brown, and set in the center (internal temp 165°F).
  7. Let rest for 10 minutes. Dust with powdered sugar and serve warm with pools of pure maple syrup!

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 52gProtein: 11gFat: 21gSaturated Fat: 10gCholesterol: 225mgSodium: 340mgPotassium: 280mgFiber: 3gSugar: 28gVitamin A: 720IUVitamin C: 3mgCalcium: 145mgIron: 2.4mg

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