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.
- 2 cups whole milk
- 6 eggs
- ½ cup brown sugar
- 1½ tsp cinnamon
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp unsalted butter, to butter the casserole dish
- 1 medium brioche loaf, cut into slices
- 3 small, green apples, peeled, cored, and sliced
- 1 lemon, juiced
- ½ tsp vanilla extract
- 1½ cups old fashioned oats
- ¾ cup brown sugar
- ½ tsp ground cinnamon
- ½ tsp salt
- 4 tbsp unsalted butter
- ⅔ cup granulated sugar
- 3 tbsp unsalted butter
- ⅓ cup whipping cream
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In a medium bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt. Set aside.
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Lightly butter the sides and bottom of a 9 x 13 casserole dish. Arrange bread 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.
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Remove casserole dish from the refrigerator about 1 hour prior to baking.
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Combine sliced apples, lemon juice, and vanilla extract in a large bowl. Toss to coat. Spread evenly over bread slices.
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Combine 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.
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Preheat oven to 350 degrees F. Place into oven and bake for 30 minutes, until the top is golden brown.
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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.
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Once it’s finished baking, drizzle with caramel sauce as soon as it comes out of the oven. Serve immediately.