Ingredients
Scale
- 1 loaf of thick-cut Brioche or Challah bread
- 6 large eggs
- 1 cup whole milk or heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large Honeycrisp or Granny Smith apples, thinly sliced
- 4 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- Maple syrup for serving
- 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 to ensure the bread doesn’t stick. Slice your bread into 1-inch thick slices if it is not already pre-cut. Thinly slice the apples and set them aside in a small bowl.
- In a large shallow bowl, whisk together the eggs, milk, vanilla extract, half of the cinnamon, and the nutmeg. Continue whisking until the mixture is completely smooth and the eggs are fully incorporated. In a separate small bowl, toss the apple slices with the remaining cinnamon, brown sugar, and half of the melted butter.
- Dip each slice of bread into the egg mixture. Allow each side to soak for about 10 to 15 seconds. You want the bread to absorb the custard without becoming so soggy that it falls apart. Place the soaked slices in a single layer on the prepared baking sheet, fitting them snugly together.
- Scatter the cinnamon-sugar apple slices evenly over the top of the bread. Drizzle any remaining melted butter over the apples. Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes. At the halfway point, flip the slices carefully if you prefer a crispier bottom, though it is not strictly necessary for this sheet pan method. Bake until the apples are tender and the bread is golden and slightly puffed.
- Remove the pan from the oven and let it cool for two minutes. Use a spatula to lift the slices onto individual plates. Ensure each serving gets a generous helping of the roasted apples. Dust with powdered sugar and serve immediately with warm maple syrup on the side.
- Cook Time: 40 minutes