Caramel Apple Crisp Overnight French Toast
Classic overnight french toast meets baked apple pie and soft, crumbly oatmeal cookie. These are the flavors of this caramel apple crisp overnight french toast bake.
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Soft buttery brioche slices are layered in a baking dish and soaked in a milk and egg mixture overnight. Then, topped with apples/oats and baked in the morning until it’s custardy underneath and has a light golden top. Lastly, it’s drizzled with a sweet homemade caramel sauce.
This overnight french toast casserole is great for feeding a crowd. The 10-minute prep work is done the night before. Just pop it in the oven in the morning with a few toppings and in minutes you’ll have a crowd pleaser of a breakfast! I made a similar overnight french toast with berries and ricotta for Christmas morning and it was a major hit all around the table.
If you want to make this for two or three people, cut the recipe in half and make it in a smaller baking dish. Also, take 5 minutes off the baking time.
If you’re a brunch person like me, be sure to check these recipes out!
Breakfast Hash Brown And Egg Skillet
Banana Honey Walnut Breakfast Muffins
Whipped Ricotta Toast With Pistachio And Lemon Thyme Honey
If you make this Overnight French Toast, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Caramel Apple Crisp Overnight French Toast
Ingredients
For the French Toast
- 2 cups whole milk
- 6 eggs
- ½ cup brown sugar
- 1½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter, to butter the casserole dish
- 1 medium brioche loaf, cut into slices
For the Apples
- 3 small, green apples, peeled, cored, and sliced
- 1 lemon, juiced (about 2½ tablespoons)
- ½ teaspoon vanilla extract
For the Streusel Topping
- 1½ cups old fashioned rolled oats
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
For the Caramel Sauce
- ⅔ cup granulated sugar
- 3 tablespoons unsalted butter
- ⅓ cup whipping cream
Instructions
The Night Before
- In a medium bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt. Set aside.
- Lightly butter the sides and bottom of a 9 x 13 casserole dish. Arrange brioche slices into the dish, slightly overlapping one another. Pour the egg mixture evenly over the arranged slices of bread. Cover with plastic wrap and place into the refrigerator overnight.
Day Of Baking
- Remove the casserole dish from the refrigerator about 1 hour prior to baking.
- Combine the sliced apples, lemon juice, and vanilla extract in a large bowl. Toss to coat. Spread evenly over the bread slices.
- Combine the oats, brown sugar, cinnamon, and salt in another bowl. Cut in the butter and mix until the butter is well incorporated with the oats. Sprinkle the oat mixture over the apples.
- Preheat oven to 350 degrees F. Place into oven and bake for 30 minutes, until the top is golden brown.
- While french toast is baking, make the caramel sauce. Heat granulated sugar in a small saucepan over medium heat, stirring constantly. Sugar will start to break down and turn into an amber color. Watch carefully so it does not burn. Add butter and quickly whisk until melted. Slowly stir in whipping cream. Continue to stir and let it come to a boil. Remove from heat and set aside.
- Once the french toast is finished baking, drizzle it caramel sauce as soon as it comes out of the oven. Serve immediately.
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