Spiced Apple Overnight French Toast
The perfect make ahead brunch, breakfast or holiday meal that is filled with apples, cinnamon, creamy custard and buttery, rich challah bread.
- 6 eggs, large
- 2 cups whole milk
- 1/2 cup half and half
- 1/3 cup brown sugar
- 2 tbsp butter
- 1 tsp Vanilla
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp butter
- 2/3 cup brown sugar
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 3/4 cup pecans - toasted, chopped
- 3 Granny Smith apples, peeled, cored and sliced
Butter 9 x 13 pan. Cut challah in 3/4 inch slices. Lightly butter the front of each slice. Layer bread like shingles to fill pan.
For custard, whisk eggs, whole milk, half and half, brown sugar, cinnamon, vanilla and salt till blended. Pour over bread slices in pan. Cover the pan with plastic wrap. Refrigerate overnight.
Preheat oven to 350 degrees.
For spiced apples, melt butter in fry pan on medium heat. Add sliced apples, brown sugar, maple syrup and cinnamon. Bring to slow boil for sauce to thicken. About 6 minutes. Add chopped pecans. Distribute evenly over top of bread. Cover with tin foil.
Bake for 60-65 minutes total. Remove foil after 30 minutes so apples caramelize.
Top with powdered sugar when ready to serve.