This Overnight Apple Crisp French Toast is a simple, crowd-pleasing make-ahead breakfast. Crusty French bread is soaked in a sweet batter, topped with homemade apple crisp, and baked until soft in the middle and crispy on top.
Spray a 9x13” pan with non-stick spray and lay bread slices on the bottom of the pan in a single layer (use as many as you need to fill the pan, stacking and squishing as needed be - just leave some room for your apples!).
Combine eggs, milk, ¼ cup brown sugar, vanilla, cinnamon and salt with a whisk and pour over the bread slices, trying to coat the bread evenly. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
Meanwhile, make the streusel. Cut together oats, flour, butter, and brown sugar with a pastry cutter or your hands until crumbly. Store in an air tight container until ready to bake.
When ready to bake, preheat oven to 350 degrees F. Spread apples over the bread and top with streusel.
Bake for 1 hour, or until bread is set, apples are tender and streusel is golden. Cover with foil half way through baking if the top is browning too quickly. Serve with syrup, or without!
Notes
Tips:
Slice the apples thinly. The thin apples get nice and soft as they bake.
Remove the peel. Apple peel can take on an unpleasant chewy texture in the oven. I recommend removing it before you slice the apples.
Use old bread. Okay, not too old, but bread that is slightly stale holds up better next to the batter.
Use cold butter. The cold butter steams in the oven and creates little pockets of air which makes the streusel topping lighter and fluffier.
Try another bread. French bread is, of course, a classic. However, other kinds like brioche or challah would be delicious too.
Storing:Once your casserole is baked, it's best served right away. However, leftovers will last in an airtight container in the fridge for 3-4 days. To reheat, warm individual servings in the microwave or heat up a larger amount in the oven.