Bourbon Apple Crisp Overnight French Toast Casserole

A slice of baked french toast apple casserole on a plate with whipped cream
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This magnificent French toast casserole is made with layers of bread soaked in bourbon-spiked custard. The bread is covered with cinnamon-spiced cooked apples and finished with a brown sugar oat topping.


French Toast

  • 2 tablespoons butter, for greasing the baking dish
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 1/2 cups whole milk
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons bourbon

Apple Filling

  • 4 tablespoons butter
  • 5 apples, peeled and thinly sliced 
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons water

Crisp Topping

  • 1 cup quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of kosher salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted


Make the Apple Filling

In a medium pot over medium heat, melt the butter. Add the sugar, sliced apples, cinnamon and water. Cook, stirring frequently, until the apples have softened, about 8 minutes.

Make the Crisp Topping

Melt the butter. I prefer using a saucepan over low heat but you can also melt it in the microwave.

Mix the dry ingredients. While the butter is melting, in another medium bowl combine the flour, oats, brown sugar, white sugar, salt, baking powder and baking soda. Mix the dry ingredients well.

Combine dry ingredients with the butter. Add the melted butter to the dry ingredients and mix to combine with a spoon, until you have a coarse crumbly mixture and no bits of dry flour are visible.

Assemble the French Toast

Prep your baking dish. Grease a 9×13 baking dish with 2 tablespoons of butter.

Prepare the bread. Cut the bread into 1-2 inch cubes and add to your pan.

Make the custard. In a large bowl whisk together the eggs, milk, sugar, vanilla, bourbon, and nutmeg. Pour over the bread.

Add the cooked apples. Spread the cooked apples evenly on top of the bread and custard.

Add the topping. Spread the oat topping evenly over the apples

Chill. Cover tightly with saran wrap and press down on the casserole with your hands to make sure the bread, apples, and crumble topping are packed into the casserole dish. This helps the bread absorb the most custard. Refrigerate overnight.

Bake the Next Morning

In the morning, preheat your oven to 350F. Take the casserole out of the fridge and remove the plastic wrap.

Bake. Cover with aluminum foil and bake for 45 minutes.

Remove the foil and bake for another 25-30 minutes. Until the custard is set and the crumble topping has a lovely light golden color. You can check this by gently cutting into the casserole. You shouldn’t see any runny liquid. The casserole will puff up during baking then settle once you take it out of the oven.

Cool. When done, allow to cool for 15 minutes.

Serve. Then scoop out individual portions and serve with maple syrup and whipped cream.

Keywords: breakfast casserole, overnight french toast, french toast bake