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Kid-Approved Apple Cinnamon Breakfast Casserole: Easy Overnight Recipe

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This overnight breakfast casserole combines soft, spiced apples with a tender, eggy custard and day-old bread for a comforting, kid-friendly meal. Prep it in 15 minutes, let it rest overnight, and bake in the morning for a warm, cinnamon-scented breakfast that tastes like home.

Ingredients

Scale
  • 8 cups cubed day-old bread (about 10–12 slices; brioche, challah, or sturdy white bread works best)
  • 3 medium apples, peeled and diced (Honeycrisp, Fuji, or Granny Smith recommended)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 6 large eggs, room temperature
  • 2 cups whole milk (2% works; use oat milk or unsweetened almond milk for dairy-free)
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (for greasing dish and drizzling)

Instructions

  1. Prep the bread: Cut day-old bread into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and toast at 300°F (150°C) for 10 minutes to dry them out.
  2. Sauté the apples: Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add diced apples, 2 tablespoons of the granulated sugar, and 1 teaspoon of the cinnamon. Cook for 5-7 minutes, stirring occasionally, until apples are just tender but still hold their shape.
  3. Make the custard: In a large bowl, whisk together eggs, remaining granulated sugar, brown sugar, remaining cinnamon, nutmeg, vanilla, salt, and milk. Whisk until sugar is mostly dissolved and mixture is smooth and pale yellow (about 1 minute).
  4. Layer the casserole: Grease a 9×13-inch baking dish with remaining melted butter. Spread half the bread cubes evenly in the dish. Top with half the sautéed apples. Repeat with remaining bread and apples. Pour custard evenly over everything, pressing down gently with a spatula to ensure all bread is soaked.
  5. Rest overnight: Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Bake: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for about 15 minutes while oven heats. Bake uncovered for 40-45 minutes, until top is golden brown and center is set but still slightly jiggly. A knife inserted in center should come out clean or with a few moist crumbs.
  7. Rest before serving: Let casserole sit for 5-10 minutes after baking to allow custard to set fully.

Notes

For best texture, do not skip the overnight rest. If top browns too quickly, tent loosely with foil for last 10 minutes of baking. Day-old bread is essential; if using fresh, toast cubes to dry them out. Cut apples into even 1/2-inch cubes for uniform cooking. Let casserole rest after baking for easier slicing.

Nutrition

Keywords: apple cinnamon breakfast casserole, overnight breakfast casserole, kid-friendly breakfast, easy breakfast recipe, apple cinnamon casserole

Find it online: https://tablemira.com/kid-approved-apple-cinnamon-breakfast-casserole-easy-overnight-recipe/