Overnight French Toast with Maple Apples

Updated December 11, 2025

Total Time: 9 hours 10 minutes (including overnight soaking)

Servings: 6–8 servings

Ingredients

For the Baked French Toast

• 4 tablespoons unsalted butter, cubed (plus extra for dish preparation)

• 2 ½ cups whole milk (or substitute with almond milk, oat milk, or eggnog for variation)

• 4 large eggs (room temperature for even incorporation)

• 6 tablespoons pure maple syrup

• 1 tablespoon vanilla extract

• ¼ teaspoon kosher salt (e.g., Diamond Crystal)

• 1 (1-pound) loaf challah bread, cut into ¾-inch-thick slices (brioche substitute recommended below)

For the Maple Apples

• 4 tablespoons unsalted butter

• 4–6 firm, tart apples (e.g., Granny Smith, ~2 pounds), peeled, cored, and cut into ½-inch chunks

• ¼ cup pure maple syrup

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• Pinch of salt

Preparation

Step 1: Prepare the French Toast Custard

1. Preheat oven to 350°F (175°C) and position a rack in the center. Butter a 9×13-inch (23×33 cm) baking dish thoroughly to prevent sticking.

2. In a large bowl, whisk the milk, eggs, maple syrup, vanilla, and salt until fully combined. For a silkier texture, strain the mixture through a fine-mesh sieve to remove any egg lumps (optional but recommended).

Step 2: Assemble & Soak Overnight

1. Dip & Layer: Submerge each challah slice in the custard for 2–3 seconds per side (avoid oversoaking to prevent sogginess). Arrange slices in the baking dish in overlapping layers to maximize custard absorption.

2. Pour & Cover: Pour remaining custard over the bread, gently pressing slices down to ensure full submersion. Cover tightly with foil (create a seal to retain moisture) and refrigerate overnight (8–12 hours).

Step 3: Prepare the Maple Apples

1. Sauté Apples: Melt butter in a medium saucepan over medium heat. Add apples, maple syrup, cinnamon, nutmeg, and salt. Stir to coat, then simmer 15–20 minutes, stirring occasionally, until apples are translucent, tender, and syrup thickens into a glossy glaze.

2. Cool & Store: Transfer apples to an airtight container, cool to room temperature, then refrigerate overnight (or up to 2 days) alongside the soaked French toast.

Step 4: Bake the French Toast

1. Prep Before Baking: Remove the refrigerated dish from the fridge; let sit at room temperature 15 minutes. Wipe condensation from foil if needed.

2. Bake: Dot the top with 4 tablespoons butter. Cover with foil and bake 15 minutes (to set custard). Remove foil and bake 15–20 minutes more until golden-brown and cooked through (toothpick inserted into center comes out clean). Tent with foil if browning too quickly.

Step 5: Reheat & Serve

1. Warm Apples: Reheat maple apples in the microwave (70% power, 1–2 minutes) or stovetop (medium heat, 5–7 minutes). Adjust syrup if needed.

2. Serve: Slice French toast into 12 squares. Top with warm maple apples, garnish with whipped cream or toasted nuts (optional).

Community Adaptations & Chef’s Tips

Bread Substitutions

• Brioche: Use ¾-inch-thick brioche slices (higher fat content = richer texture).

• Sourdough: Reduce milk by ¼ cup to prevent sogginess; soak bread 10 minutes longer.

Festive Twists

• Eggnog Variation: Replace 1 cup milk with eggnog (almond milk eggnog for dairy-free); add 1–2 tbsp rum/bourbon for New Year’s.

• Waffle Iron Hack: After soaking, cook in a preheated waffle iron (unlatch lid halfway) for 3–5 minutes per side.

Pro Tips

• Even Soaking: Overnight refrigeration ensures the bread absorbs custard evenly, creating a pillowy texture.

• Butter Basting: Dots of butter during baking create a caramelized crust.

• Condensation Control: Wipe foil dry before re-covering to avoid excess moisture.

All adaptations are courtesy of home cooks, ensuring flexibility for dietary needs and preferences.