Overnight Apple French Toast Casserole

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If your bread is soft and fresh, cut it into 1-inch cubes, lay them on a baking sheet, and toast them in an oven at 300℉ for about 15 minutes or until they feel slightly crisp. You can also lay the bread slices on baking pans and let them dry out for 3-4 hours on the counter before starting the recipe.
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Whisk the eggs in a large mixing bowl, then add the milk, vanilla, maple syrup, and 1/2 teaspoon of cinnamon. Whisk well and set this aside.
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Dice the apples (you don't have to peel them unless you prefer to remove the skins) and toss them with the nutmeg and one teaspoon of cinnamon in a mixing bowl.
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Spray a 9 x 13 inch casserole dish with cooking spray. Cover the bottom of the pan evenly with half of the bread cubes. Then, spread the apples over, and top with the remaining bread cubes.
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Pour the egg mixture over the bread and gently press down with a spatula to make sure the egg soaks into all of the bread.
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Cover the casserole with plastic wrap and press it gently with your hands. Refrigerate overnight or for up to 24 hours.
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To make the streusel topping, combine the oats, pecans, brown sugar, and remaining 1/2 teaspoon of cinnamon in a food processor. Pulse about 20 times or until the nuts are chopped well. Cut the butter into small cubes and add it to the mixture. Pulse about 15 more times or until the streusel resembles wet sand. Transfer this to a bowl, cover, and refrigerate it with the casserole
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The next morning, preheat the oven to 350℉. Remove the plastic wrap from the apple French toast casserole and bake for 55-60 minutes or until the bread is puffed, lightly browned, and the eggs are cooked through.

Ingredients

Instructions

Notes

Nutrition