You’re going to love this crazy delicious overnight Cinnamon Apple French Toast Casserole. Prep it the night before and in the morning, breakfast is easy peasy!
An extra package of Hawaiian rolls in the freezer, leftover from a meal some friends had brought was the inspiration for this Cinnamon Apple French Toast Casserole. We had guests spending the night and I wanted something easy that could be pooped in the oven in the morning. I cut up the sweet dinner rolls and poured a mixture of milk, eggs and sugar over the top.
In the morning, I added a crumbly topping and it wasn’t long before a wonderful aroma filled the house to draw the sleepy heads out of bed. Everyone loved this easy breakfast casserole.
I’ve tweaked the recipe a bit over the last few weeks, adding diced apples and cinnamon and adjusting the ingredient ratios and baking time. I served the French toast casserole again for an Easter brunch and it was super well received with lots of second helpings.
With all the special occasions coming up, i.e., Mother’s Day, graduations, showers, etc. I thought this make-ahead Cinnamon Apple French Toast Casserole might come in handy for you too. Just throw it all together the night before and all that’s left to do is to bake it in the morning.
I like to serve this dish with slices of smokey, glazed ham, but bacon or sausage would also be wonderful. A pretty dish of fresh fruit completes the easy, but elegant meal. You can serve the French toast with just a sprinkle of powdered sugar or indulge with a drizzle of pure maple syrup – or both!. No matter which way you decide, you’ll be sure to receive rave reviews!
- soft butter for greasing pan
- 1 14-ounce package Hawaiian Sweet Rolls
- 1 large golden delicious apple peeled, cored, and diced
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 6 large eggs
- 2 cups half and half
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup all purpose flour
- ½ cup brown sugar
- 5 tablespoons soft butter
- 1 teaspoon cinnamon
Generously grease a 2-quart casserole dish* with soft butter. Place cubed Hawaiian rolls in pan.
Combine diced apples with 1 tablespoon of sugar and 1 teaspoon cinnamon. Toss to coat apples with sugar mixture. Sprinkle apples on top of bread.
Combine eggs and remaining 3 tablespoons of sugar. Whisk together to combine, then add half and half, vanilla and salt. Pour mixture evenly over bread. Cover with plastic wrap. If bread extends slightly over the top of the pan, don’t try to squish it down. Just covered it loosely and then seal at the edges. Refrigerate at least 6 hours or as long as 12.
To make the crumble, combine flour, brown sugar and cinnamon in a medium size bowl. Stir well. Add the softened butter and mix with a fork until large crumbs form. If mixture is too moist to form crumbs, add more flour 1 tablespoon at a time, stirring well after each addition, until crumbs form. (You shouldn’t need more than 2 tablespoons of flour.) Cover crumbs with plastic wrap and refrigerate until just before baking French toast.
In the morning (or at least 6 hours later), remove casserole and crumble mixture from refrigerator. Preheat oven to 350˚F.
Place casserole on a sheet pan** and sprinkle crumble mixture evening over the top. Bake (on sheet pan**) for 30 minutes, then cover loosely with foil and bake another 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with powdered sugar or serve with maple syrup - or both!
*You can also use a 9x13-inch baking pan. **Baking it on a sheet pan will prevent the bottom of the French toast from getting too brown.