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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
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Generously grease a 2-quart casserole dish* with soft butter. Place cubed Hawaiian rolls in pan.
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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.
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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.
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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.
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In the morning (or at least 6 hours later), remove casserole and crumble mixture from refrigerator. Preheat oven to 350˚F.
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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.
Connie Bailey says
I'm thinking about this recipe for Easter brunch but would like to omit the apples. Have you made this without apples?
Chris Scheuer says
Hi Connie, it will be delicious without the bananas!
Catherine says
Chris, this looks amazing! Three questions before I try: 1) do you think it would taste good with regular white rolls instead of the Hawaiian? 2) what do you think about halving the recipe? 3) Are leftovers still good the next day or does it dry out? Thank you!
Chris Scheuer says
Hi Catherine, I think white rolls would be fine in this recipe. You can definitely half the recipe. And leftovers should be ok the next day. Enjoy!
Susie says
Made this and put in the freezer until Christmas morning. Took them out and let it sit to thaw some. I was concerned it might be dry but it sure wasn’t. I am not a fan of king rolls so i subd a whole loaf of naked white bread. The topping needed a little higher heat a few mins to get crispy. It was a big hit. Served with maple syrup. Susie
Chris Scheuer says
Thanks for sharing your results, Susie! So glad you enjoyed it!
Marian Hoot says
I am still laughing! I hope you didn’t burn your behind when you “pooped” them into the oven! Yours is the only book I read and you are definitely my favorite!
Chris Scheuer says
Oops! That one has to go! Thanks! 😂
Julia says
Absolutely amazing, as all of your recipes are. Followed the recipe exempt by package of Hawaiian sweet rolls was larger- used all with same amount of egg mixture- it was perfection. Cannot recommend enough.
Thank you Chris- so grateful for your incredible talent.
Chris Scheuer says
Thanks, Juliea! 💕 I truly appreciate your kind words!
Ashley says
Good Morning! I made this last night and it's currently in the oven baking.. In the recipe, it asks for salt but I couldn't find where it says to add it in. I added it in Step 3 because that made most sense but I just wanted to let you know! I can't wait to try it in about 40 minutes!!
Chris Scheuer says
Thanks so much, Ashley, I've corrected the recipe. Hope you enjoy it!
Claire Van Allen says
This looks like a great idea for an Easter brunch but I don't know what Hawaiin sweet rolls are (although I never looked for them, never saw them). Googled it and they looked like a dinner rolls.
Chris Scheuer says
Hi Claire, Hawaiin rolls are a sweet dinner roll. You will find them in almost every grocery store. You probably have never noticed them but will find them readily available.