{Apple Cinnamon} Overnight Baked French Toast

Total Shares 956

Last weekend a couple good things happened around here. One of my closest friends and her fiancé cruised into town for a (too short) visit. Fall arrived and while it brought cooler temperatures, Fall didn’t mess with the beautiful blue, sunny skies we have been experiencing since June {I know, I know – stop talking about the weather already… I’m working on it}.

Combine those two things and you have a celebration! A celebration that obviously needed to include a hearty, homemade and healthy brunch with Fall flavors.

You may remember my three other variation of this recipe {Coconut with BananasPumpkin Spice and Blueberry-Vanilla}.

If you are a newer reader, let me give you the lowdown of these Overnight Baked French Toasts. Ready? 

They are easy as hell! Bottom line – when you have guests or a morning crowd to feed, things can get crazy, especially if you have a nearly 3-year old throwing trains, demanding toast cut into triangles and hexagons and dumping water on himself to get a rise out of you.

You mix everything up, pour it into a casserole dish, shove it in the fridge and forget about it.

Until the next morning, that is, when you have that crowd to feed. Then you just bake and serve.

Breakfast for 12 {and just 5 Points Plus Each}. Done and still in my pajamas.


5.0 from 2 reviews
Apple Cinnamon Overnight Baked French Toast
5 Points Plus Per Serving -- Serves 12
Serves: 12
  • 1 12 to 14 ounce loaf Challah Bread, cut into cubes
  • 6 large eggs
  • 1 cup unsweetened Vanilla Hemp Milk
  • 2 cups lowfat organic Plain Yogurt
  • ½ teaspoon sea salt
  • ¾ teaspoon Stevia or 2 individual use packets
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 3 tablespoons Grade B Maple Syrup, divided
  • Non-stick Cooking Spray for casserole 9x13 casserole dish

  • 1 cup peeled and diced apple (1 to 2 apples, depending on size) I used Gala
  • 1.5 teaspoons ground cinnamon
  • 2 tablespoons date sugar

  • 2 tablespoons date sugar
  • ½ teaspoon ground cinnamon
  • pinch sea salt
  1. Cube Challah
  2. Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
  3. Using whisk, beat eggs in a large glass bowl.
  4. Add in Hemp Milk, Yogurt, sea salt, Stevia, 1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
  5. Peel and dice apple(s).
  6. Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons date sugar.
  7. Combine remaining 2 tablespoons date sugar, ½ teaspoon cinnamon and pinch of sea salt in a small dish.

  1. Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
  2. Pour into casserole dish and evenly sprinkle with topping.
  3. Cover with saran wrap and refrigerate overnight.

  1. Preheat oven to 350F. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
  2. Bake for 45 minutes. Let cool for 10. Serve with Maple Syrup and Enjoy!


Total Shares 956

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.


  1. Kate says

    Oh my goodness! This is so good. I made it with apples, but I can’t wait until I can try it with peaches! Thanks for a great recipe!!

  2. Taylor says

    I’m always lookin for new, single serve breakfast ideas as an on-the-go college student. I found this recipe and kind of made it into the ever popular mugcake form! I eye balled the single serve measurements and stuck it in the fridge overnight, only to wake up on this chilly morning to pop it in the microwave and mmmmmmmmmmm. :) Thank you, thank you, THANK YOU!

  3. Jenna says

    Do you have a suggested sub for date sugar? I have honey, maple syrup, brown sugar and white sugar in the house. Would honey be an ok replacement?

  4. Leah says

    I just made this dish but it’s not going to be ready in time for everyone to eat. Can I throw it in the fridge when it’s done and cool and reheat it tomorrow morning?

    • EverydayMaven says

      Definitely Leah – it may lose a bit of that just-baked crispiness around the edges though but that always happens with re-heating. Enjoy!

    • EverydayMaven says

      These overnight baked french toasts are my saviors for feeding a group breakfast! and, I usually make one version or another at the holidays :)

    • EverydayMaven says

      Well, you could always make it, freeze and a couple pieces for yourself and take the rest to your Mom and siblings!

    • EverydayMaven says

      I love cinnamon so I had to hold myself back from not going overboard and make sure it was balanced. So good!

  5. Jeannette says

    Will this freeze at any point in preparation or after it is cooked? There is only me :) and I’d sure like to make this. . .

    • EverydayMaven says

      Yes! I usually have a couple pieces left over and freeze them (after baking and cooling) individually. They reheat great in the oven :)

  6. says

    Mmmm…this sounds amazing! It would be so perfect for the holidays when I start up in the kitchen so early and don’t want to stop to make breakfast. (Yes, my family still wants breakfast even when I’m preparing holiday food. The nerve.) I will be making one…or all…versions of this over the winter and fall!
    Heather @girlichef recently posted..Sour Chickpeas {Khatte chhole}My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.