Ingredients
Scale
- 1 large loaf of Brioche or Challah bread, sliced 1-inch thick
- 6 large eggs
- 1 ½ cups whole milk or half-and-half
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (plus more for serving)
- 2 large Honeycrisp or Granny Smith apples, thinly sliced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large, rimmed baking sheet with butter or non-stick cooking spray. If you want extra insurance against sticking, you can line the bottom with parchment paper, but greasing directly on the metal helps the bread develop a better golden crust.
- In a large mixing bowl, whisk together the eggs, milk (or half-and-half), vanilla extract, 1 teaspoon of the cinnamon, maple syrup, and salt. Whisk vigorously until the eggs are completely integrated and the mixture is smooth. Pour this custard into a shallow dish or a wide pie plate to make dipping the bread easier.
- Dip each slice of bread into the custard mixture, allowing it to soak for about 10-15 seconds per side. You want the bread to be saturated but not falling apart. Arrange the soaked slices in a single layer on the prepared sheet pan. If they overlap slightly, that is fine, but try to keep them flat for even browning.
- In a medium bowl, toss the thinly sliced apples with the melted butter, the remaining 1 teaspoon of cinnamon, brown sugar, and nutmeg. Once the apples are evenly coated, scatter them over the top of the bread slices. Try to distribute the apples evenly so every bite gets some fruit.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the custard is set and the tops of the bread and apples are golden brown and slightly crisp. If you prefer a crunchier top, you can turn on the broiler for the last 2 minutes of cooking, but watch it closely to prevent burning.
- Remove the pan from the oven and let it rest for 2 to 3 minutes. This allows the custard to firm up slightly. Dust the entire pan with powdered sugar if desired. Serve the slices warm, topped with the roasted apples and an extra drizzle of pure maple syrup.
- Cook Time: 40 minutes