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Overnight Apple Cinnamon French Toast

SUBMITTED BY: CALJAKE PHOTO BY: Annmarie

"This is a great brunch recipe, it's perfect for large gatherings. A yummy bread casserole baked with sweet apple filling."

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Read Reviews (110)

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PREP TIME	20 Min
COOK TIME	1 Hr 30 Min
READY IN	15 Hrs
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 (21 ounce) cans apple pie filling
20 slices white bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup maple syrup

DIRECTIONS

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C).
Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

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REVIEWS

Reviewed on May 15, 2005 by CUZIMTHEMOMLW

I have made this recipe a couple of times and everyone has loved it!!! A couple of things I... MORE

Reviewed on Dec. 17, 2003 by LISAKP71

The flavor of this french toast is really great, but you really need to make sure this is... MORE

Reviewed on Feb. 15, 2005 by READY2COOK05

This was very easy to make and very good! My husband loved it. I cut the recipe in half and... MORE

Reviewed on Jul. 2, 2005 by KTWhite

HUGE hit with my husband and everyone at the office. Instead of usung canned apple pie... MORE

Reviewed on Jul. 7, 2005 by CHERRI875

This was a very good recipe. It was very simple to put together and bake. It was a little to... MORE

Reviewed on Mar. 20, 2005 by kelcampbell

Mmmm great recipe! The only reason it did not receive 5 stars is because we did find it a... MORE

Reviewed on May 1, 2008 by Sarah

Although I like traditional French Toast better, this was good and festive for a brunch I... MORE

Reviewed on Nov. 29, 2006 by SB2323

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

SB2323
Nov. 29, 2006

This recipe was amazing. I chose it because, unlike many of the other "make ahead" french toast recipes, it truly was 100% ready to go in the morning. Just pop it in the oven. When I made it I used one can of apples, and made sure it was apples and water only--no high fructose corn syrup--to keep the recipe from being over-the-top sweet. The apples turned out so delicious, next time I probably will use two cans. I used Pepperidge Farm cinnamon raisin bread, and baked for 90 minutes. Everything else I kept exactly the same. I used a cake pan and had no problems with it boiling over. I didn't turn it upside down, and I thought it made a very nice presentation "as is" with the cinnamon swirl bread. The bread wasn't incredibly crispy, as pan fried French toast can be, but it certainly wasn't gooey either. I think using a slightly more substantial bread, like Italian or the cinnamon swirl, instead of white or French, makes a big difference. I made it for a brunch for 11 people, and everyone absolutely raved about it. It was so incredibly simple--15 minutes the night before and you're done. This will definitely become a staple in my house. Thanks for a real keeper! Note: I made this again and didn't bake it as long. Yuck! Make sure you bake it long enough.

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10 users found this review helpful

This recipe was amazing. I chose it because, unlike many of the other "make ahead" french... MORE

Reviewed on Mar. 28, 2005 by Jen Bongiovi

Wonderful recipe. I only had 1/2 cup of butter and it turned out just fine. Thank you Sue! MORE

Reviewed on Apr. 11, 2003 by STACYNOLE

I just made this for Christmas brunch this morning and it was a hit! I kept it i

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