Did you see the Gluten Free Cinnamon Swirl Bread I posted a few weeks ago? If not, check it out here! I used that same recipe to make this overnight Apple French Toast for Easter. The cinnamon swirl bread goes so well with apples! This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!
- 1 loaf Gluten Free Cinnamon Swirl Bread
- 1/2 cup dark brown sugar
- 1/2 cup butter (1 stick)
- 2 tbsp. maple syrup
- 3 apples (I used Honey crisp)
- 7 eggs
- 1-3/4 cups milk (I used 2%)
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- cooking spray
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Make the Cinnamon Swirl Bread 2 days before and store at room temperature.
The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan. Stir occasionally to dissolve the sugar.
Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.
Peel and slice the apples and spread them over the butter mixture in a single layer.
Cut the bread into 3/4″ slices and arrange over the apples.
Whisk together the eggs, milk, vanilla and cinnamon.
Pour the egg mixture over the bread slices and press down with a spatula.
Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture. Refrigerate overnight. Here’s what it should look like in the morning.
In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish). Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.
You can dust with powdered sugar (optional) and serve with real maple syrup!
Notes ♪♫ There are many breads that will work well in this recipe. Check out my Gluten Free Millet Bread that I often use for French Toast recipes. Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.