Overnight Eggnog Apple French Toast

Bring holiday cheer to your breakfast with overnight eggnog apple french toast. The warm spices with roasted apples, eggnog battered challah, and pecan crumble will make you and your guests swoon.

Watch how to make this

Ingredients

• Granny Smith apples: You can use any type of baking apples for the french toast, including Braeburn, Honey Crisp, and Pink Lady apples. I used Granny Smith because the tartness offsets the sweet maple syrup and brown sugar in the syrup.
• Maple syrup: The sweetener is used to flavor the tart apples and as a syrup base for the french toast. You can also substitute it with brown sugar.
• Challah: Although this recipe uses challah for the bread, you can also use brioche for a richer option or French bread.
• Eggnog: The spiced beverage thickens the batter while adding sweetness and richness. If you can't find eggnog, make it at home or use whole milk instead.
• Cinnamon: To add warm spices that complement the apples, we're incorporating cinnamon along with nutmeg.
• Pecans: The buttery nuts add a crunchy texture to the french toast while adding nutty flavors. You can also use walnuts or almonds instead.

Substitutions and variations

• Gluten-free: Substitute challah with gluten-free french bread.
• Fruit: Try this recipe with pears instead of apples.

Recipe

Print Recipe

Overnight Eggnog Apple French Toast

Total Time1 hour hr 30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: french toast, holidays

Servings: 6

Author: Christine Ma

Ingredients

Apples

• ¼ cup butter (57 grams)
• 4 medium Granny Smith apples, peeled and sliced
• ⅓ cup brown sugar (67 grams)
• ⅓ cup maple syrup (111 grams)
• 1 teaspoon cinnamon

French toast

• 1 pound challah or brioche bread
• 2 cups eggnog (500 ml)
• 5 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon nutmeg

Pecan streusel

• ¼ cup all-purpose flour (37 grams)
• ¼ cup brown sugar (50 grams)
• ¼ cup chopped raw pecans (30 grams)
• ½ teaspoon cinnamon
• 3 tablespoons cold butter, cut into small chunks (42 grams)

Instructions

• Grease a 9x13-inch baking dish with butter. Set aside.
• Melt butter in a large saucepot over medium heat. Add sliced apples, brown sugar, maple syrup, and cinnamon, stirring to combine. Bring a to simmer and continue to cook until apples are softened and syrup is slightly thickened, about 12-15 minutes. Remove from heat and let cool slightly.
• Pour half of the apples with the liquid in the bottom of the prepared baking pan.
• Slice challah into 1-inch thick slices. In a large bowl, whisk together eggnog, eggs, vanilla, and nutmeg until well combined. Dip challah slices in batter, letting each slice sit in the batter for 10 seconds. Arrange the bread slices on top of the apples in the baking dish. Pour remaining eggnog batter evenly on top of the bread.
• Spoon remaining apples on top of the bread. Cover and let rest in the fridge overnight, about 8-12 hours.
• Preheat oven to 325 degrees F.
• Cover the french toast with aluminum foil and bake for 35 minutes.
• Meanwhile, make pecan streusel. Mix all-purpose flour with brown sugar, chopped pecans, and cinnamon in a medium bowl. Use a pastry cutter or two forks to cut in the butter until well combined. The resemble should resemble coarse sand.
• Remove french toast from the oven and remove the cover. Increase oven to 375 degrees F.
• Sprinkle streusel on top and bake for another 5-7 minutes or until golden brown. Remove from the oven and serve warm.

Notes

You can use any type of baking apple, including but not limited to Honey Crisp apples, Braeburn, and Pink Lady apples.

The pecan crumble can also be prepared the day before. Keep the crumble in the refrigerator until ready to use.

Step-by-step instructions

Step 1: Cook apples

To begin this special holiday french toast, start by preparing the apples. In a large saucepot over medium heat, melt the butter.

I like to use a nonstick pot or Dutch oven so that the sugar doesn't burn while the apples cook.

Add peeled and sliced apples, brown sugar, maple syrup, and cinnamon, stirring to combine. Bring to a simmer, and cook until the apples are softened and the syrup slightly thickens, approximately 12-15 minutes. Remove the pot from the heat, and allow the apple mixture to cool slightly.

Feel free to prepare the cooked apples the day before.

Step 2: Prepare french toast

Pour half of the cooked apples with their liquid into the bottom of the prepared baking dish. Next, slice a challah loaf or brioche bread into 1-inch-thick slices. You can also use French bread or a gluten-free French loaf for a gluten-free version.

In a large bowl, whisk together the eggnog with eggs, vanilla extract, and nutmeg until well combined. I used store-bought eggnog, but you can also use homemade.

Dip each challah slice into the batter, allowing it to soak for about 10 seconds. Arrange the soaked bread slices on top of the apples in the baking dish, slightly overlapping the slices.

Then, pour the remaining eggnog batter evenly on top.

Spoon the remaining cooked apples on top of the bread. Cover the dish and let it rest in the fridge overnight, allowing the flavors to meld for about 8-12 hours.

Step 3: Bake

The next day, preheat the oven to 325 degrees F. Cover the French toast with aluminum foil and bake for 35 minutes.

Meanwhile, prepare the pecan streusel by mixing all-purpose flour with brown sugar, chopped pecans, and cinnamon in a medium bowl. Use a pastry cutter or two forks to cut in 3 tablespoons of cold butter until the mixture resembles coarse sand.

You can also just get down and dirty and use your hands, whichever method is easiest.

After 35 minutes, remove the cover, increase the oven temperature to 375 degrees F, and sprinkle the pecan streusel on top of the french toast. Bake for an additional 5-7 minutes or until the streusel is golden brown. Once done, take the French toast out of the oven and let it cool slightly before serving.

There's so much flavor in this overnight eggnog apple french toast that you don't even need maple syrup (but of course, there's no judgment if you do!). The apples are wonderfully tender with a touch of tartness, while the pecan streusel adds a little crunch, and the eggnog adds a special touch.

After enjoying a slice or two, you know it's going to be a good day.

Make-ahead and storage

• Make-ahead: The best part about this breakfast is that it's meant to be made ahead of time. Prepare the dish and let it sit overnight. Bake the following day when ready to serve.
• Store: Store leftovers in an airtight container in the refrigerator. For best quality, consume within 2-3 days. To reheat the toast, cover it with foil and heat it in the oven at 350 degrees for 10-15 minutes or until warmed through.

Frequently asked questions

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