Caramel Apple Streusel French Toast Bake makes the perfect make-ahead breakfast or brunch. Best of all, it’s easy to assemble the night before or bake it the morning of! Topped with a cinnamon, pecan & brown sugar oat streusel.
Weekend mornings are our favorite.
There’s no rushing to get everyone ready, no lunches to pack and no dashing out the door to make sure we get to school before the bell rings.
And we always look forward to shaking up our regular breakfast routine with something other than our plain ol’ bowl of oatmeal.
Plus, it comes together without too much effort. You just assemble everything the night before and park it in the fridge overnight to soak up all that goodness. It makes the perfect weekend breakfast with only a minimal amount of prep work.
Sliced apples lie on top of french bread cubes, covered by a generous layer of streusel topping.
It’s rich, indulgent and makes a delicious make ahead breakfast for overnight guests and such an amazing way to start off your weekend.
Make ahead tips for this Caramel Apple Streusel French Toast Bake
- Cut the bread in advance
- Mix the egg and milk mixture the night before
- prepare the streusel topping the night before and store in the fridge
- Assemble the night before and park it in the fridge overnight to soak up all that goodness
- 1 large loaf of French bread sourdough bread, or challah (day old bread works best), cut into cubes with the two hard ends of the loaf discarded
- 3 medium apples sliced thinly (I used Gala and Granny Smith apples)
- 6 large eggs
- 1-1/2 cups milk of your choice I used almond
- 2 teaspoons apple pie spice
- 1/3 cup maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon rolled oats
- 2 teaspoons chopped pecans
- 1 stick (8 Tablespoons) butter cold
- caramel sauce homemade or store-bought
- Grease a 9x9 or 2.5-quart baking pan, with non-stick spray.
- In a large bowl or measuring cup, whisk together the eggs, milk, apple pie spice mix, maple syrup, and vanilla.
Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover baking dish tightly with plastic wrap or foil and store in the fridge for four hours. (You can bake this immediately as well too but the toast may not soak up as much of the flavor.)
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon together. Mix in the oats and pecans. Cut in the cubed butter with a pastry blender or two forks.
- Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven - whichever you find is easiest.
- When you are ready to bake, remove the dish from refrigerator and uncover. Preheat oven to 350 degrees F.
- Place an even layer of the sliced apples over the cubed bread.
- Sprinkle the streusel topping evenly on top. Add a few more slices of apples. Drizzle an even layer of caramel sauce on top.
- Bake covered with foil for 30 minutes. Remove foil and bake for an additional for 15 - 20 minutes or until the French toast is set and golden brown. (Watch oven time carefully as it may vary. )
- Drizzle with caramel sauce before serving, if desired.
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