Baked Apple French Toast

by Coldwell Banker Premier

A lovely mash-up of French toast and apple pie, this prep-ahead baked apple French toast has all the makings of a special holiday brunch dish.

A lovely mash-up of French toast and apple pie, this prep-ahead baked apple french toast has all the makings of a special holiday brunch dish – the kind that becomes a much-loved family tradition. You can assemble and bake it straight away or prepare it the evening before, let it sit in the fridge overnight, and then pop it in the oven in the morning when you’re ready to eat.

I like to add a little bourbon to the custard mixture for depth of flavor but it’s fine to substitute apple cider or more half & half, if you prefer. Serve the baked apple French toast with a sprinkling of confectioners’ sugar, a drizzle of maple syrup, and bacon on the side.

WHAT YOU’LL NEED FOR BAKED APPLE FRENCH TOAST

HOW TO MAKE BAKED APPLE FRENCH TOAST

Begin with the custard: in a large bowl, combine the eggs, half & half, maple syrup, bourbon, vanilla, and salt.

Whisk to combine.

Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish.

Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.

In a large sauté pan, melt the butter over medium-high heat.

Add the apples, brown sugar, maple syrup, and cinnamon.

Bring to a gentle boil.

Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.

Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.

When you’re getting ready to eat, cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more.

Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with maple syrup.

Baked Apple French Toast

METRIC CUP MEASURESBy Jenn Segal

A lovely mash-up of French toast and apple pie, this prep-ahead baked apple French toast has all the makings of a special holiday brunch dish.

Servings: 8 | Prep Time: 15 Minutes | Cook Time: 55 Minutes | Total Time: 1 Hour 10 Minutes

INGREDIENTS

FOR THE FRENCH TOAST

One 1-lb challah or raisin challah
5 large eggs
1½ cups half & half
3 tablespoons maple syrup
2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired)
1 teaspoon vanilla extract
Heaping ¼ teaspoon salt

FOR THE APPLE TOPPING

4 tablespoons unsalted butter
4 large Granny Smith apples, peeled and thinly sliced
¼ cup + 2 tablespoons packed dark brown sugar
6 tablespoons maple syrup
1 teaspoon ground cinnamon

FOR SERVING

Confectioners’ sugar and/or maple syrup

INSTRUCTIONS

FOR THE FRENCH TOAST

Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.

FOR THE APPLE TOPPING

In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
Preheat the oven to 350°F and set an oven rack in the middle position.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with maple syrup.