Custardy bread, tender apple pieces and a cinnamon-sugar top make this casserole a relaxed weekend breakfast. Slightly stale bread soaks up the custard without falling apart. Assemble it the night before for an easier morning, or give it a short rest before baking the same day.
Prep: 20 minutes · Cook: 50 minutes · Rest/chill: 30 minutes · Yield: 8 servings
Ingredients
- Butter, for the baking dish
- 1 pound day-old challah or brioche, cut into 1-inch cubes
- 3 medium apples, peeled, cored and diced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon fine salt
- 3 tablespoons packed brown sugar
- 2 tablespoons unsalted butter, melted
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