Overnight Dutch Apple Pie French Toast Casserole
Try this Overnight Dutch Apple Pie French Toast Casserole recipe, or contribute your own.
Try this Overnight Dutch Apple Pie French Toast Casserole recipe, or contribute your own.
- 8 large eggs
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1 tsp. ground cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground nutmeg
- 1/4 tsp. allspice
- 1 lb. loaf french bread in 1-inch cubes
- 2 c. peeled and diced granny smith apple
- 1 1/2 c. fat-free half-and-half (or milk)
- 1 c. apple cider
- 1/4 c. granulated sugar
- 1/4 c. brown sugar packed
- 1/4 c. granulated sugar
- 1/4 c. rolled oats
- 2 t. all-purpose flour
- 1/4 tsp. ginger
- 1/8 tsp. allspice
- 2 t. butter cold
- Carbohydrate 419.89142990651 g
- Cholesterol 3428.85 mg
- Fat 107.222285403051 g
- Fiber 16.0998506616557 g
- Protein 159.142522571322 g
- Saturated Fat 37.7112730724897 g
- Serving Size 1 1 recipe (1729g)
- Sodium 4181.14894285976 mg
- Sugar 403.791579244854 g
- Trans Fat 16.7895235983513 g
- Calories 3265 calories
Step-by-step
- Grease a 9×13 pan; set aside.
- Place bread cubes and diced apple in a large mixing bowl.
- In a separate bowl, whisk together eggs, half-and-half, apple cider, sugar, vanilla, spices, and salt until combined.
- Pour egg mixture over bread cubes, and toss to combine.
- Pour the bread and egg mixture into prepared pan.
- Gently press the bread cubes into the egg mixture.
- Cover, and refrigerate overnight.
- In the morning, preheat the oven to 350 F (325 F for glass pans).
- Set the pan out while you let the oven preheat.
- To make the topping, stir together sugars, oats, flour, and spices.
- Cut in the butter to make a crumble. I use my hands to smoosh it into pebble-sized pieces.
- Bake for about 45-55 minutes.
- This recipe can easily be halved and made in a 9x9-inch baking pan or 8x11-inch baking pan. Reduce cooking time to 35-40 minutes.
Soggy, waterlogged bread ruins baked French toast before it ever enters the oven. Stale or slightly dried French bread is mandatory because fresh loaves absorb liquid too aggressively, turning the interior into paste rather than a custard-bound crumb. Cubing the bread into uniform one-inch pieces ensures even liquid distribution during the overnight rest. Whisking the eggs, half-and-half, and apple cider thoroughly prevents pockets of plain egg white from coagulating separately during baking. Granny Smith apples contribute the necessary tartness and structural integrity, holding their shape through forty-five to fifty-five minutes of heat without dissolving into mush. Cutting cold butter directly into the oat and sugar topping creates pebble-sized pieces that brown into a crisp contrast against the soft interior. When utilizing a glass baking dish, reduce the oven temperature from 350 F to 325 F to prevent edge overcooking before the center sets. Allowing the casserole to sit on the counter while the oven preheats takes the chill off the dish, promoting uniform heat penetration throughout the pan.
