Make-Ahead Apple Cider French Toast Casserole

Photo bySally

Prepare this baked apple cider French toast casserole in advance allowing you to enjoy a warmly spiced fall breakfast or brunch upon waking. It is important to specifically use apple cider, the nonalcoholic beverage, and to avoid the use of apple cider vinegar.a

Ingredients

• 1 (12–14-ounce/340–400g) loaf French bread, sourdough bread, or challah*
• 6 large eggs
• 1 cup (240ml) apple cider
• 1 cup (240ml) whole milk
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 teaspoon fresh orange zest
• 1 teaspoon pure vanilla extract
• pinch cinnamon
• pinch salt

Cinnamon Apples

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 4 medium apples, peeled and sliced into 1/4-inch slices (about 4 cups/500g)*
• 1/4 cup (60ml) apple cider
• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 3/4 cup (90g) pecan halves
• for serving: confectioners’ sugar, maple syrup, and/or salted caramel sauce

Instructions

1. Cut the bread into 1-inch-wide slices. Allow the sliced bread to sit uncovered for several hours or up to one day. If time is limited, please refer to the recipe notes for a time-saving alternative. Prepare a 9×13-inch baking dish (or a baking dish measuring 3.5–4 quarts) by greasing it or spraying it with nonstick cooking spray. In a medium bowl, ideally with a spout for easy pouring, combine the eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt. Whisk the ingredients together until well-mixed. Set this mixture aside for later use.
2. Immerse each slice of bread in the egg custard mixture, ensuring both sides are thoroughly coated. Arrange the soaked slices in the prepared baking dish in a neat row. Pour any excess custard on top of the bread slices and set the dish aside. To prepare the apples, heat butter in a large skillet over medium heat. Add the apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Stir occasionally and cook for about 8 minutes until the apples begin to soften. Remove the skillet from heat and mix in the pecans.
3. Place the apple mixture evenly over the bread slices and drizzle any excess sauce from the skillet on top. Cover the casserole securely and refrigerate for a minimum of 3 hours, or up to 1 day. This crucial step allows the bread to absorb the custard thoroughly. Take the casserole out of the refrigerator and preheat the oven to 350°F (177°C).
4. Bake the casserole without a cover for 20 minutes, then carefully cover it with aluminum foil and continue baking for an additional 25–35 minutes until the center sets and shows no signs of being runny. The entire baking process typically takes 45–55 minutes. Once removed from the oven, allow the casserole to cool for about 5 minutes before serving, noting that it may deflate slightly as it cools. To enhance the presentation and flavor, consider sprinkling a light dusting of confectioners’ sugar over the top, and optionally, drizzling maple syrup or salted caramel sauce either over the whole casserole or on individual portions. To preserve any leftovers, securely cover the dish and keep it in the refrigerator for up to 2–3 days, ensuring it remains fresh and safe for consumption.

Notes

1. Instructions for Preparing in Advance and Freezing: To get a head start, it is possible to assemble the French toast casserole up to step 6 a day ahead of time before baking. Ensure it is sealed tightly and store it in the refrigerator until you are ready to bake. Before baking, allow the casserole to come to room temperature after removing it from the refrigerator. Moreover, any leftover baked casserole can be frozen for up to 3 months after cooling. To thaw, place it in the refrigerator overnight, and then reheat it in the microwave according to your preference. Alternatively, cover it and warm it in the oven at 300°F (149°C) for a minimum of 20 minutes.
2. Recommended Tools: For optimal preparation, you may require a vegetable peeler, a 9×13-inch baking dish (or a baking dish of 3.5–4 quarts), a glass mixing bowl or a bowl with a pour spout, a whisk, and a sieve.
3. When preparing French toast casseroles, it is recommended to use crusty, somewhat stale bread for optimal results. If time is of the essence and there is no opportunity to let the bread sit out as advised in the initial step, an alternative method involves arranging the bread slices in a single layer on baking sheets and baking them in a preheated 300°F (149°C) oven for approximately 10 minutes.
4. It is important to note that when incorporating apple cider into the recipe, one should ensure the use of the beverage version, distinguished as nonalcoholic and non-carbonated, rather than apple cider vinegar. While apple juice can serve as a substitute for cider if necessary, it is advised to keep in mind that there may be a loss of some flavor nuances. For those interested in crafting a homemade apple cider drink, a detailed guide on creating this beverage in a slow cooker can be explored.
5. When selecting the type of milk to utilize in the casserole, whole milk is preferred, as it contributes to a creamy texture without overwhelming heaviness. In instances where whole milk is unavailable, lower-fat or nondairy alternatives can be employed as substitutes. Additionally, half-and-half is a viable option for achieving a similar result in the casserole, whereas heavy cream may be too rich and heavy for some palates.For individuals with dietary restrictions or preferences, the inclusion of pecans in the recipe can be omitted if desired.