Why You’ll Love This Recipe

Make-Ahead Magic: Prepare it the night before and simply bake in the morning—perfect for holidays or lazy weekends.
Warm, Cozy Flavors: Cinnamon-spiced apples and rich brioche give it that classic fall flavor any time of year.
Texture Contrast: Soft, custardy bread paired with crisp pecans and tender apples is a breakfast dream.
Crowd-Pleaser: Feeds a crowd easily, making it ideal for brunch gatherings or family breakfasts.
Delicious Glaze: The cream cheese glaze adds a decadent touch to every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

French Toast Filling

¼ cup (½ stick) unsalted butter
5 medium Granny Smith apples (about 5 cups), peeled, cored, and diced into ¼-inch cubes
2 tablespoons light brown sugar, packed
1 teaspoon cinnamon
1 loaf (16 ounces) brioche bread, cut into ¼-inch cubes

Egg Mixture

12 large eggs, room temperature, beaten
2 cups whole milk, room temperature
⅓ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon kosher salt

Topping

½ cup chopped pecans

Cream Cheese Glaze

¼ cup (½ stick) unsalted butter, softened
1 ounce cream cheese, softened
½ teaspoon vanilla extract
¾ cup confectioners’ sugar
1–3 tablespoons whole milk, room temperature

Directions

Prepare the Apple Filling
In a large skillet, melt the butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until apples are slightly tender, about 5–7 minutes. Remove from heat and let cool.
Assemble the Bake
Grease a 9×13-inch baking dish. Spread half the cubed brioche in the dish. Top with half the apple mixture. Repeat with remaining brioche and apples.
Mix the Egg Custard
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined.
Pour and Soak
Pour the egg mixture evenly over the bread and apples. Gently press down to help the bread soak up the custard. Cover and refrigerate overnight or at least 4 hours.
Bake the French Toast
Preheat oven to 350°F (175°C). Remove the baking dish from the fridge and let sit at room temperature while the oven preheats. Sprinkle chopped pecans on top and bake for 45–55 minutes, or until golden and set in the center.
Make the Cream Cheese Glaze
In a medium bowl, beat together the softened butter, cream cheese, and vanilla. Gradually mix in the confectioners’ sugar, then add milk, 1 tablespoon at a time, until desired consistency is reached.
Serve
Let the bake cool slightly, then drizzle with glaze before serving.

Servings and Timing

Servings: 10–12
Preparation Time: 25 minutes
Chilling Time: At least 4 hours or overnight
Baking Time: 45–55 minutes
Total Time: About 5 hours (with chilling)

Variations

Different Fruits: Substitute apples with pears, peaches, or mixed berries.
Nut-Free: Skip the pecans or replace with seeds or granola.
Gluten-Free: Use gluten-free brioche or sandwich bread.
Raisin Swirl: Add a handful of raisins or dried cranberries between layers.
Spiced Boost: Add a pinch of nutmeg or ginger to the egg mixture for more warmth.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat individual portions in the microwave for 30–60 seconds or bake at 325°F (160°C) until warmed through.
Freezing: Wrap baked and cooled slices individually and freeze for up to 2 months. Reheat directly from frozen.

FAQs

Can I use a different type of bread?

Yes, challah, Texas toast, or French bread also work well if brioche isn’t available.

Do I have to chill it overnight?

Overnight chilling ensures the custard fully soaks into the bread, but you can chill for a minimum of 4 hours if short on time.

Can I make this dairy-free?

Yes, use a dairy-free milk and plant-based butter and cream cheese alternatives.

What kind of apples are best?

Granny Smith apples are ideal for their tartness and firmness, but Honeycrisp or Fuji also work.

Can I add syrup instead of glaze?

Definitely! Maple syrup makes a great alternative or addition to the glaze.

How do I keep it from getting soggy?

Make sure to use sturdy bread and let it bake fully until set and golden on top.

Is it supposed to puff up while baking?

Yes, it will puff slightly due to the eggs and air in the custard, then settle as it cools.

Can I make the glaze in advance?

Yes, store it in the fridge for up to 3 days and let it come to room temperature before using.

Should I peel the apples?

Yes, peeling the apples gives a softer texture in the final dish.

Can I assemble and bake the same day?

Yes, but allow at least 4 hours of soaking time before baking for best results.

Conclusion

Overnight apple French toast bake is the kind of cozy, make-ahead dish that turns a simple morning into something special. With its tender apple filling, rich custard-soaked bread, and sweet cream cheese drizzle, it’s a guaranteed crowd-pleaser for any brunch table or holiday breakfast. Once you make it, it just might become your go-to comfort bake.

Overnight Apple French Toast Bake

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Author: Julia
Total Time: ~5 hours
Yield: 10-12 servings
Diet: Vegetarian

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Description

This Overnight Apple French Toast Bake is a cozy, make-ahead breakfast featuring spiced apples, soft brioche, and a creamy custard base. Topped with crunchy pecans and a rich cream cheese glaze, it’s the perfect holiday brunch or weekend indulgence—prep it the night before, bake it in the morning!

Instructions

Cook Apples: In a skillet, melt butter. Add apples, brown sugar, and cinnamon. Cook 5–7 minutes until slightly softened. Let cool.
Layer the Dish: Grease a 9×13-inch dish. Layer half the cubed brioche, then half the apples. Repeat with remaining bread and apples.
Whisk Custard: In a bowl, whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt.
Pour & Chill: Pour over the bread mixture. Press gently to soak. Cover and chill overnight or at least 4 hours.
Bake: Preheat oven to 350°F (175°C). Let dish sit at room temp while oven preheats. Sprinkle with pecans. Bake 45–55 minutes, until golden and set.
Make Glaze: Beat butter, cream cheese, and vanilla. Mix in powdered sugar. Add milk 1 tbsp at a time until pourable.
Serve: Let bake cool slightly. Drizzle with glaze and serve warm.