Caramel Apple Stuffed French Toast Casserole

This overnight casserole layers buttery caramelized apples between cubes of brioche, letting everything soak up a rich custard in the fridge before baking the next morning. Cubes of cream cheese scattered through the middle melt into pockets of creaminess as it bakes, and a caramel drizzle finishes each warm serving. It's built for make-ahead mornings — most of the work happens the night before.

An overnight French toast casserole layered with caramelized apples and cream cheese.

Why You'll Love This Recipe

• Fast: ready in about 70 minutes (20 min prep, 50 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 8 servings
• Light: about 425 calories per serving

Ingredients

• 2 tablespoons butter
• 3 medium apples (peeled, cored, and diced (Granny Smith or Honeycrisp))
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 loaf (14–16 oz) brioche or challah bread (cut into 1-inch cubes)
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream (or more milk)
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup caramel sauce (plus more for drizzling)
• 4 oz cream cheese (cubed)
• 1/3 cup chopped pecans or walnuts

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the diced apples, brown sugar, cinnamon, and nutmeg.
3. Cook for 6 to 8 minutes, stirring occasionally, until the apples turn tender and lightly caramelized, then set aside to cool slightly.
4. Grease a 9x13-inch baking dish.
5. Spread half of the cubed bread into the dish.
6. Layer the cooked apples evenly over the bread.
7. Scatter the cream cheese cubes and nuts over the apples if using.
8. Top with the remaining bread cubes.
9. Whisk the eggs, milk, heavy cream, sugar, vanilla, and salt together in a large bowl.
10. Pour the mixture evenly over the bread and apples.
11. Press gently with a spatula to help the bread soak up the custard.
12. Drizzle caramel sauce over the top.
13. Cover tightly with foil and refrigerate for at least 4 hours, or overnight.
14. Heat the oven to 350°F (175°C).
15. Remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
16. Bake uncovered for 45 to 55 minutes, until the center is set and the top turns golden brown.
17. Let it cool for 10 minutes, then drizzle with more caramel sauce and serve warm.

Cooking Tips

• Let the casserole sit at room temperature for the full 20 minutes before baking so it cooks more evenly.
• Press down gently on the bread after pouring the custard so every piece gets soaked.
• Cover tightly while it chills overnight so the top layer of bread doesn't dry out.

Substitutions

• Challah can replace brioche.
• Pears can replace or mix in with the apples.
• Half-and-half can replace part of the heavy cream.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or oven until warmed through.
• Freeze baked, cooled portions for up to 2 months.

Serving Suggestions

• Serve warm with extra caramel sauce drizzled on top.
• Add a dusting of powdered sugar before serving.
• Pair with breakfast sausage or bacon for a fuller spread.

Nutrition (per serving)

Nutrient	Amount
Calories	425 kcal

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