Prep Time: 15 Mins | Total Time: 80 mins to overnight | Yield: 8 | Servings: 8
I love serving this dish for breakfast! I prepare it the night before and, in the morning, I bake it. As easy as that! I have listed all the steps. Follow them and they will guide you to perfection. Enjoy!
1 (18-oz.) challah bread loaf, cut into 1 1/2-in. pieces
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
2/3 cup packed light brown sugar, divided
2 teaspoons ground cinnamon, divided
4 tablespoons (2 oz.) salted butter
3 medium Honeycrisp apples, cored, cut into 1/4-in. slices
1/2 cup chopped pecans
Pure maple syrup, for serving
Step 1: Put the bread in a 13×9-inch baking dish.
Step 2: In a large mixing bowl, add the eggs, cream, milk, 1 teaspoon of cinnamon, vanilla, and 1/3 cup of sugar. Whisk until well mixed and smooth.
Step 3: Pour the egg mixture on top of the bread.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add the butter and allow it to melt.
Step 6: Add the apples, the rest of the brown sugar, and cinnamon. Stir and cook for 8 minutes or until the apples are soft and the sauce is thick.
Step 7: Transfer the apple mixture over the bread mixture and sprinkle pecans on top.
Step 8: Cover with aluminium foil and place it inside the fridge to chill overnight.
Step 9: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 10: Remove the baking dish from the fridge and place it inside the preheated oven.
Step 11: Bake for 30 minutes and remove the aluminium foil cover. Bake for another 20 minutes or until it puffs and set.
Step 12: Turn off the oven and allow it to sit for another 15 minutes.
Step 13: Remove from the oven and allow it to cool.
Step 14: Serve with maple syrup on the side. Enjoy!
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