Overnight French Toast With Maple Apples
Updated December 11, 2025
- Ready In
- 9 hr 10 min
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Ingredients
For the Baked French Toast
4 tablespoons unsalted butter, cut into cubes
2 ½ cups whole milk
4 large eggs
6 tablespoons pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon kosher salt (such as Diamond Crystal)
1 (1-pound) loaf challah, cut into ¾-inch-thick slices
For the Maple Apples
4 tablespoons unsalted butter
4 to 6 firm tart, firm apples, such as Granny Smith (about 2 pounds), peeled and cut into ½-inch pieces
¼ cup pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
Nutritional analysis per serving (8 to 10 servings)
51 grams carbs; 128 milligrams cholesterol; 387 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 4 grams fiber; 294 milligrams sodium; 9 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the baked French toast: Butter a 9-by-13-inch baking dish. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla and salt.
- Step 2
Dip each slice of bread in the milk mixture, then lay it in the prepared pan in slightly overlapping layers. Pour the remaining mixture over the top. Gently press the bread into the custard, then cover with foil and refrigerate overnight.
- Step 3
Make the maple apples: Add the butter to a medium pot over medium heat. Let the butter melt, then add the apples, maple syrup, cinnamon, nutmeg and salt. Stir to combine. Cook, stirring occasionally, until the apples are translucent and tender and the juices have reduced and thickened slightly, 15 to 20 minutes. Let the apples cool slightly, then transfer to a container with a lid. Refrigerate the apples overnight along with the unbaked French toast.
- Step 4
When ready to bake, heat the oven to 350 degrees and uncover the dish. Dot the top with the 4 tablespoons butter and recover with the foil (there may be condensation on the underside of the foil; simply wipe it off or flip the foil before re-covering the French toast). Bake the French toast for 15 minutes, then remove the foil and bake until lightly browned, and cooked through, 15 to 20 minutes more. Tent with foil if the top is browning too quickly.
- Step 5
While the French toast bakes, warm the maple apples in the microwave or in a pot over medium heat. Taste and add more maple syrup if desired.
- Step 6
To serve, cut the French toast into squares and top with the warm maple apples.
Private Notes
Comments
I have made this a seasonal dessert using almond milk eggnog with and without the addition of rum or bourbon. It’s a celebratory dish for the New Year.
no access to challah.. could I get similar results using brioche?
Ok, I am going to give away the family secret. Take the soaked bread but don'r do it in a pan or in the oven... pull out that waffle iron and make it my Dad's way... he'd load up the waffle iron with the small but thick slices of San Francisco Sourdough bread that had been soaked in a milk and egg mixture and lower the lid, but not latch it... and let them rise and cook. Instead of a soggy egyy middle, it was marvelous, light as a feather. Do need to keep an eye on them but both sides done!
Is there a taste reason for making the apples the night before instead of just while the french toast is baking? Morning seems more convenient, but willing to do it earlier at least once if it would enhance the flavor.
This dish was a big success for New Year's morning brunch. As another reader suggested, I subbed 2 c. Almondmilk eggnog plus 1/2 c milk and the results were great. Extra flavorful without being overly rich.
i made this with the eggnog suggestion from @Ruth for Christmas morning. it was delicious! it’s so good a made it again to use up the dairy free eggnog i got. yum!