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Overnight apple French toast

Fluffy and smothered in apple cider syrup, this French toast is seriously next level to serve up at breakfast. 



  • Room temperature butter, for greasing
  • 12 to 16 slices (2 cm thick) egg bread
  • 6 eggs
  • 1 1/2 cups (375 ml) 2% or whole milk
  • 1/4 cup (60 ml) cream
  • 1/4 cup (53 g) brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1 tart apple, peeled and grated
  • Apple Cider Syrup or maple syrup, for serving


  1. Lightly grease a two-liter casserole dish with butter and set aside. Lay the slices of bread out on a baking rack to allow them to stale a bit while you prepare the custard.
  2. In a large bowl, beat together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Soak half of the bread in the custard for about 20 seconds per side and arrange it in the pan so that the slices overlap. Scatter over the grated apple. Soak the remaining bread in the custard and layer overtop. Carefully pour any remaining custard over the casserole and cover it with a piece of aluminum foil. Transfer the dish to the fridge and allow it to sit for at least two hours or up to overnight.
  3. When ready to bake, remove the dish from the fridge and preheat the oven to 375º F. Bake, covered, for 20 minutes then remove the foil, and continue to bake for 20 to 25 minutes or until golden brown and set in the middle.
  4. Serve immediately with maple syrup or apple cider syrup. Enjoy! 


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