Overnight Apple-Cinnamon French Toast Bake
Ingredients
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1 pound French bread loaf
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1½ pounds Granny Smith apples
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½ cup maple syrup
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½ cup dark brown sugar
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4 tablespoons melted unsalted butter
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2 teaspoons corn starch
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2 teaspoons ground cinnamon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Slice and stale the bread
Cut the bread loaf into 1”-thick slices, discarding the ends. Lay in a single layer on a cooling rack and allow to dry out at room temperature at least 8 hours.
1 pound French bread loaf
bread knife
chopping board
cooling rack
Alternatively, toast the bread
Alternatively, working in batches, lightly toast the bread directly on the middle rack of the June Oven. Confirm cooking preferences using the button below. Recommended settings are prepopulated: Light/6. Cool bread completely before using.
June Oven
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
Combine the topping ingredients
On the June Pan, combine the apple slices, maple syrup, brown sugar, melted butter, corn starch, cinnamon and salt. Toss to mix the ingredients well and coat the apples. Spread in an even layer.
June Pan
measuring cups
liquid measuring cup
measuring spoons
1½ pounds Granny Smith apples
½ cup maple syrup
½ cup dark brown sugar
4 tablespoons melted unsalted butter
2 teaspoons corn starch
2 teaspoons ground cinnamon
½ teaspoon salt
spatula
Bake the apple topping
Transfer the June Pan to the middle shelf of the June Oven. Bake the apples 15 minutes, until the syrup is bubbling and glossy. June will notify you when the apples are ready.
Stir the apples
Remove the June Pan from the June Oven. With a spatula, gently stir the topping to coat the apples in the syrup. Set aside and allow to cool at least 15 minutes before adding to the casserole.
Grease the dish
Rub the butter all over the interior of the baking dish, including the sides.
rectangular baking dish
1 unsalted butter
Make the custard
To a large bowl, add the eggs, half-and-half or whole milk, sugar, vanilla and salt. Using an immersion blender or whisk, blend the mixture until it is very smooth but not overly aerated, about 15 seconds for a blender.
6 large eggs
10.6599999999999999 cups half-and-half
3 tablespoons sugar
1 tablespoon vanilla extract
½ teaspoon salt
large bowl
immersion blender
Add the bread
Working one at a time, dip the bread slices in the custard, flipping them in the custard and allowing them to soak a few seconds to saturate. Arrange the bread slices in the prepared dish, overlapping the pieces as needed to make them fit. Pour any remaining custard evenly over the bread. With your hands, gently press and compact the bread slices slightly so the thickness of the casserole is roughly even.
Add the apples and syrup
Distribute the apples and any syrup evenly over the bread. Cover the dish and refrigerate overnight, at least 8 and up to 12 hours.
plastic wrap
Prepare to bake
When ready to bake, remove the baking dish from the refrigerator and uncover before preheating the June Oven, allowing the uncovered dish to sit at room temperature at least 10 minutes before baking.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
Bake the French toast
Transfer the uncovered baking dish to the middle shelf of the June Oven. Bake the French toast 35 minutes, until the custard has set and the top is golden brown. June will notify you when the French toast is ready.
Garnish and serve
Remove the French toast from from the June Oven and set on a cooling rack. Sprinkle the top with the toasted nuts and dust with powdered sugar, if using. Drizzle individual servings with maple syrup, if using, and serve hot.
½ cup chopped pecans
3 tablespoons powdered sugar
½ cup maple syrup