Overnight Cinnamon Apple Toast Bake | Braum's

Overnight Cinnamon Apple Toast Bake


  • 1 loaf Braum’s sourdough bread, cut into chunks
  • 3 cups red apples (2 large apples), peeled & chopped
  • 8 large Braum’s eggs
  • 2 cups Braum’s whole milk
  • 1⁄2 cup Braum’s heavy whipping cream 1⁄2 cup sugar
  • 1⁄4 cup light brown sugar
  • 2 tsp. vanilla extract
  • 11⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ginger
  • 1⁄2 tsp. cardamon
  • Maple syrup & whipped cream to serve


  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup brown sugar, firmly packed
  • 1 tsp. cinnamon
  • 11⁄2 tsp. apple pie spice
  • 1⁄2 cup Braum’s unsalted butter, cut in pieces


  1. Grease a 9×13 inch casserole dish.
  2. Place the bread chunks and chopped apples in an even layer in the bottom of the dish.
  3. In a large bowl, whisk together the remaining ingredients, minus the topping ingredients,
    and pour evenly over the bread and apple mixture. Cover the casserole and store in the fridge overnight.
  4. When ready to bake the casserole, preheat the oven to 350°F.
  5. Bake uncovered for 35-40 minutes.
  6. While the casserole bakes, in another bowl, combine the dry ingredients for the topping.
  7. Then, add the butter and mash into the dry ingredients until it forms a loose, crumbly mixture.
  8. Remove the casserole from the oven and crumble the topping over the top of the casserole.
  9. Continue baking casserole for 15 minutes,
    or until the topping melts and becomes golden.
  10. Serve the casserole warm with syrup and whipped cream.