This past weekend it started to feel a little bit like fall. Really, it was just cooler in the morning and at night, but I’ll take it. Between the slightly cooler temps, the return of football and the start of apple baking season, I couldn’t be more excited. It’s my favorite time of the year.
And let me just say that this baked apple cinnamon french toast was the perfect way to kick off the season.
I’d say this is more like a cross between french toast and bread pudding. Topped with chopped pecans and slightly caramelized apples, you whip up the whole dish the night before you need it. In the morning, just bake it off (and then use the down time to sit outside with a cup of coffee and breathe in the cooler air – i.e. my total happy place).
I think this would be a great dish for company. Or if you’re like us, just a special breakfast for a random weekend.
Next up? I’m making a batch of these apple cinnamon chip muffins. It’s been far too long since I enjoyed one of those.
- 1 tablespoon unsalted butter
- 3 medium apples, peeled, cored and cut into ¼ inch slices
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 cups cubed french bread (about 1-inch pieces)*
- 4 large eggs
- ¼ cup pure maple syrup
- 1 ¾ cups whole milk
- 2 teaspoons vanilla extract
- ½ cup pecans, chopped
- confectioners’ sugar, for dusting
- Place a medium skillet over medium heat. Add in the butter. Once melted, add in the apple slices and brown sugar. Cook for about 10 minutes, stirring occasionally, until tender. Turn off the heat and stir in the cinnamon and nutmeg. Set aside.
- Grease a 9x9 inch baking dish. Place the bread cubes evenly in the baking dish.
- In a medium bowl, whisk together the eggs, maple syrup, milk and vanilla. Pour the mixture evenly over the bread cubes in the dish. Sprinkle with the pecans. Spoon the apple mixture evenly on top. Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees. Remove the plastic wrap from the baking dish. Bake, uncovered, for about 50 to 60 minutes. The custard should be set and should not “wiggle” if you shake the pan. Remove from the oven and let cool for about 10 minutes before serving. Dust with confectioners’ sugar, if desired.
*I used about ¾ of a french baguette to get the 6 cups.
Adapted from Gale Gand’s Brunch!