Prep 30 mins
Cook 1 hr
We made this for Christmas morning this year (2009). My mother found the recipe in her local paper -- The Daily Breeze in Redondo Beach, CA. When I made it, I added in not just the apples, but all the liquid -- as a result the dish was more like bread pudding than french toast ... it was still great, and I'd make it that way again. But if you'd like a drier texture, don't add the apple liquid. I also swapped out the cinnamon and nutmeg for two teaspoons of Baking Spice - Copycat Pampered Chef Cinnamon Plus Mix .
- 1⁄2 cup light brown sugar, packed
- 1 1⁄2 teaspoons cinnamon, ground
- 1⁄2 teaspoon nutmeg, ground
- 8 slices white bread (use Texas toast, that REALLY thick white bread)
- 8 eggs
- 1⁄2 cup granulated sugar
- 3 1⁄2 cups milk (original recipe calls for whole milk, I used 2%)
- 1 tablespoon vanilla (use the very best! Use Penzey's!)
- 6 apples (used a variety ( Jonagold, McIntosh, your favorites)
- 2 tablespoons unsalted butter (plus more to grease pan)
- Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
- Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
- Toast bread. Cut slices in half on the diagonal, making triangles.
- Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
- Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
- The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
- Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.