Make Ahead

Overnight Apple-Cinnamon French Toast

May 21, 2010
5 Ratings
Photo by Mark Weinberg
Author Notes

Please believe the ingredients: This recipe calls for skim milk and the most inexpensive supermarket Italian-ish loaf of bread you can find, and the results are spectacular! It puffs up beautifully in the oven and tastes absolutely wonderful. I've also halved it for a breakfast for 4 and we devoured it. I first tasted this at my friend Shelley's home, and she uses more cinnamon and sugar than I do, so feel free to adjust as desired. —Sandy

  • Serves 8 to 10
  • 1 pound loaf inexpensive supermarket French or Italian bread
  • 8 large or extra large eggs, slightly beaten
  • 3 1/2 cups skim milk
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1 1/2 teaspoons pure vanilla extract
  • 5 to 6 apples, sliced thin (I like Golden Delicious)
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon butter (salted is fine), chopped
In This Recipe
  1. Grease a 9-by 13-inch pan with butter or nonstick spray.
  2. Cut the bread into 1 1/2-inch slices and pack them tightly into the prepared pan in one layer.
  3. In a large bowl, stir together eggs, milk, 1/2 cup sugar, and vanilla. Pour half of this egg mixture over the bread slices.
  4. Distribute the apple slices over the bread, and top with the remaining egg mixture.
  5. In a small bowl, combine the remaining 3 tablespoons sugar and the cinnamon and sprinkle this mixture evenly over everything in the pan. Dot with butter.
  6. Cover the whole thing and refrigerate overnight or for at least 6 hours.
  7. The next day, or when ready to bake, preheat the oven to 350° F. Uncover the pan and bake for 50 to 60 minutes. Let stand for about 10 minutes, then cut into squares and serve warm (with maple syrup if you'd like) and enjoy!
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