Ingredients
Scale
- 1 large loaf of Brioche or Challah bread, cut into 1-inch cubes
- 3 large Granny Smith apples, peeled and sliced
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon, divided
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Optional: Powdered sugar for dusting
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick spray. Cut your bread into uniform 1-inch cubes and spread them evenly into the prepared dish. In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the sliced apples, brown sugar, and 1 teaspoon of cinnamon. Sauté the apples for about 5 to 7 minutes until they are slightly softened and caramelized. Pour the apple mixture over the bread cubes, tucking some pieces between the bread to ensure every bite has fruit.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, salt, and the remaining teaspoon of cinnamon. Whisk vigorously until the eggs are fully incorporated. Pour this custard mixture slowly over the bread and apples. Use a spatula to gently press down on the bread, ensuring every piece is submerged or coated. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, though overnight is best for the perfect texture.
- On Thanksgiving morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes while the oven heats. Remove the plastic wrap and cover with foil if you prefer a softer top, or leave it uncovered for a crunchier finish. Bake for 45 to 50 minutes. The casserole is done when it is puffed up and the center is set. Let it cool for 5 minutes before slicing. Dust with powdered sugar and serve with extra maple syrup if desired.
- Cook Time: 1 hour 10 minutes (plus overnight refrigeration)