Apple-Walnut Overnight French Toast

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 12 servings | Prep Time: 10 mins | Cook Time: 30 min

You guys really liked my Orange Pecan Overnight French Toast, so I’m back with a fall version. This one features apples and walnuts and has all the familiar flavors of a cinnamon roll–yum! But this challah French toast gives you all that wonderful flavor without a big sugar bomb. 

Put this beauty together for your next brunch or sleepover. It’s even delicious over vanilla yogurt! 


  • 2 tablespoons ghee or softened unsalted butter
  • 1 loaf of challah, ends removed, sliced into 12 (1/2-inch) slices
  • 4 eggs or equivalent egg substitute (such as Bob’s Red Mill)
  • 2 cups unsweetened oat milk
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup walnuts, roughly chopped
  • 2 tablespoons brown sugar
  • 1 apple, cored and chopped
  • 2 teaspoons cinnamon sugar, optional


  1. Spread the ghee or butter along the bottom and 1-inch up the sides of a 9×13-inch baking dish.
  2. Arrange the pieces of challah in the dish by slightly overlapping them.
  3. In a large bowl, whisk together the eggs, oat milk, vanilla and salt. Pour the mixture over the challah and then flip the bread pieces so that both sides are coated. Cover the dish with plastic wrap and place in the fridge overnight, or at least for 4 hours.
  4. Preheat oven to 350°F. Take the prepared dish out of the fridge and let it come to room temperature while the oven heats. 
  5. Meanwhile, combine the walnuts with the brown sugar in a small bowl. Sprinkle evenly over the challah. Distribute the chopped apple over the French toast. 
  6. Bake for 30 minutes, until lightly golden on top. Sprinkle with cinnamon sugar, if you like. Serve while warm.