Overnight Apple French Toast

Ingredients

• al gustoUnsalted butter, at room temperature, for greasing
• 12 to 16 slices (about 2 cm thick)Egg bread
• 6Eggs
• 375 ml2% or whole milk
• 60 mlDouble cream
• 54 gBrown sugar
• 1 1/2 tspCinnamon
• 1 1/2 tspVanilla extract
• 1/4 tspFreshly grated nutmeg
• 1/4 tspKosher salt
• 1Tart apple, peeled and grated
• al gustoApple cider syrup, recipe below
• 160 gBrown sugar
• 2 tbspCornflour
• 1 tspCinnamon
• 1/8 tspGrated nutmeg
• 375 mlApple cider
• 2 tbspLemon juice
• 3 tbspUnsalted butter

Instructions

1. 1

   Prepare the dish

   Lightly butter a 2-litre casserole dish. Set it aside, and spread the bread slices on a wire rack so they can dry slightly while you prepare the custard.

2. 2

   Mix the custard

   In a large bowl, beat the eggs, milk, cream, 54 g brown sugar, 1 1/2 tsp cinnamon, vanilla, 1/4 tsp nutmeg and salt together.

3. 3

   Layer the bread

   Dip half the bread slices in the custard for about 20 seconds per side, then arrange them overlapping in the dish. Scatter the grated apple over the bread. Soak the remaining slices and layer them on top; pour over any leftover custard.

4. 4

   Chill overnight

   Cover the dish with aluminium foil and refrigerate for at least 2 hours or up to overnight.

5. 5

   Bake until set

   When ready to bake, take the dish out of the fridge and heat the oven to 190°C. Bake covered for 20 minutes, then remove the foil and bake for a further 20 to 25 minutes, until golden and set in the centre.

6. 6

   Make the syrup

   Meanwhile, whisk 160 g brown sugar, cornflour, 1 tsp cinnamon and 1/8 tsp nutmeg in a small saucepan. Whisk in the apple cider and lemon juice, then set over medium heat. Bring to a simmer, stirring often, and cook until thickened, 5 to 6 minutes. Whisk in the butter and keep warm over low heat.

7. 7

   Serve straight away

   Serve the baked French toast immediately with the warm apple cider syrup.

What is overnight apple French toast?

French toast is made by soaking bread in an egg-and-milk mixture before cooking it. This baked version is arranged in layers and rested in the fridge, making it a practical breakfast for a group.

The dish draws on the French tradition of pain perdu, or using bread that would otherwise go to waste. Here, egg bread makes a soft, rich base, while tart apple and spiced cider syrup bring a distinct autumnal flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 24g protein, 130g carbs, 26g fat.

The bread, brown sugar and cider contribute most of the carbohydrates, while the eggs provide protein and the milk, cream and butter supply much of the fat. Add fresh fruit or plain yoghurt alongside a portion for a more balanced breakfast plate.

Choose bread that holds its shape

Egg bread: Its tender, enriched crumb absorbs custard well and gives the bake a plush texture. Slices about 2 cm thick are substantial enough to layer without disappearing into the mixture.

Slightly stale slices: Letting the bread dry on a rack helps it take up the custard without becoming fragile. Very fresh bread can soak up liquid quickly, so handle it gently.

Build even layers

First layer: Dip half the slices for about 20 seconds per side, then arrange them with a little overlap. This creates a base that can hold the apple and upper layer.

Apple centre: Scatter the grated apple between the layers rather than piling it in one spot. This spreads its tart flavour through the casserole.

Final pour: Add the remaining custard over the assembled bread. Cover the dish before chilling so the top does not dry out.

Plan the chilling time

Minimum rest: The recipe calls for at least 2 hours in the fridge, so this is not quite a last-minute breakfast. Chilling lets the bread take up the custard before baking.

Overnight option: Assemble the dish the evening before and keep it covered in the fridge. The stated baking times begin once it is ready to go into the oven.

Look for a set centre

Covered bake: The first 20 minutes under foil give the custard time to cook without the surface browning too quickly.

Uncovered finish: Bake for another 20 to 25 minutes until the top is golden and the centre looks set. If the middle still appears very loose, give it a little more time and check again.

Thicken the cider syrup

Cornflour: Whisk it thoroughly with the brown sugar and spices before adding the cider and lemon juice. Starting with the dry ingredients helps distribute the thickener through the liquid.

Gentle simmer: Stir often as the mixture heats and thickens over 5 to 6 minutes. Whisk in the butter at the end, then keep the syrup warm over low heat until serving.

Serve it as a brunch centrepiece

The casserole and syrup are sweet and rich, so fresh fruit or plain yoghurt can make a simple, contrasting side. A savoury dish such as eggs can also round out a larger brunch spread.

Bring the syrup to the table warm and let everyone add as much as they like. The recipe makes about 2 cups of syrup, so there may be extra for serving.

Recipe notes & tips

• Use slices of roughly even thickness so they soak and bake at a similar rate.
• Arrange the bread with a little overlap to cover the casserole dish evenly.
• Grate the apple just before layering it to keep it fresh.
• Whisk the syrup ingredients until smooth before heating.
• Keep the syrup over low heat once thickened so it stays warm until serving.

Variations

• Add pears: Replace the tart apple with a peeled, grated pear for a milder fruit layer.
• Change the spice: Use a little ground ginger alongside the cinnamon for a warmer flavour.
• Use another bread: Choose a similarly sturdy enriched loaf if egg bread is unavailable.
• Add toasted nuts: Scatter chopped toasted pecans over each serving for crunch.
• Make it less sweet: Serve less syrup at the table rather than changing the casserole mixture.

Common mistakes to avoid

• Using very fresh bread: It can become fragile when soaked; let the slices dry on a rack first.
• Soaking too long: The slices may be difficult to handle; stick to about 20 seconds per side.
• Skipping the chill: The recipe needs at least 2 hours in the fridge; allow that time before baking.
• Baking covered throughout: The surface will not brown as intended; remove the foil for the final 20 to 25 minutes.
• Stopping before the centre sets: Give it the full stated baking time and check that the middle is set before serving.
• Leaving the syrup unstirred: It may thicken unevenly; stir frequently as it simmers.

How to store

Refrigerate leftover French toast and syrup separately in covered containers for up to 3 days. Reheat the casserole in the oven until hot throughout, and warm the syrup gently in a saucepan, stirring as needed.

Frequently asked questions