Prep 9 hrs
Cook 50 mins
This is all prepared the night before, just pop in the oven, bake and serve for a wonderful brunch! you can adjust the sugar, cinnamon and nutmeg to taste :)
- 1 loaf French bread (1 pound)
- 8 large eggs, beaten
- 3 1⁄2 cups full-fat milk or 3 1⁄2 cups half-and-half cream
- 1 cup sugar, divided (or more to suit taste)
- 1 tablespoon vanilla
- 6 medium apples, cored and thinly sliced (one more apple won't hurt)
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg (or to taste)
- 3 -4 tablespoons butter (cut in small cubes)
- Slice the bread 1-1/2-inch thick.
- Coat a 13 x 9" pan with nonstick spray.
- Tightly pack the bread slices into the pan.
- In a large bowl, stir together eggs, milk, 1/2 cup sugar (or to suit taste), and the vanilla; pour half of the egg mixture over the bread slices.
- Evenly distribute the apple slices over the bread.
- Top with remaining egg mixture.
- In a small bowl, combine remaining 1/2 cup sugar, cinnamon and nutmeg; sprinkle over the apples.
- Dot with butter cubes.
- Cover and refrigerate overnight.
- The next morning/day uncover the baking pan and bake in a preheated 350 degree F oven, for 50-60 minutes.
- Remove from the oven then let stand for 10-15 minutes.
- Cut into squares and serve warm.
- TIP: Brushing the apple slices with fresh lemon juice, will prevent any browning on the slices while in the fridge overnight.
This was very well received at a brunch I brought it to. I didn't think the apples on top looked very pretty, so I sliced half the french bread and used that on the bottom, layered the apples on top of that, then the second half of the loaf on top of that. I poured half the egg/milk mixture over the apple layer, and another on top of the second layer of bread. Finally, I sprinkled the cinnamon sugar mixture on top of the bread right before baking. It turned out pretty and very delicious! I love that it can be made the night before and popped in the oven in the morning. Mine puffed up in the oven and then settled nicely, so I would be sure to plan to let it sit a bit before serving. Having the bread layer on top made it a little less like a bread pudding, as it wasn't as soft as the lower layer of bread. Will definitely make this again!
This is SO good! I made this for my in-laws and everyone had seconds. I love the texture - like a great bread pudding. The only change I made was to combine vanilla and almond extracts to equal 1 tablespoon total. The apples were cooked perfectly, and the spices are just the right amount. I used fresh-grated nutmeg. Really good! It does take some time to prepare, but well worth it, and worth not having to rush around in the morning when you have houseguests for breakfast. Thank you very much, Carol, for a straight-forward and delicious recipe! Next time The In-laws are visiting, I'll know what to serve for breakfast!
I love this recipe! I have been making a similar one for about 5 years. The only difference is light cream vs. full milk. I found it on a website for a B&B in Falmouth, Cape Cod. It takes a little time to make the night before but it is well worth it. There are never leftovers with this. It is a great recipe for the holidays and brunch.