And walnuts for a crunch.
3 Granny Smith apples, large, peeled and diced
2 tablespoon Dark brown sugar, packed
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground nutmeg
1 pound Day-old loaf brioche bread, cut into 1-inch pieces
8 Eggs, large
1 cup Half and half
1 cup Whole milk
1 teaspoon Kosher salt
2 teaspoons Vanilla extract
1/2 cup Dark brown sugar, packed
1/2 cup Walnuts, chopped
Confectioners sugar, to garnish
Grease a 9x13-inch baking dish with butter and set aside.
In a large skillet add the butter and heat over medium. Add the apples and cook until they are just becoming tender, 4 to 6 minutes. Stir in the brown sugar, cinnamon and nutmeg and cook another minute or so until the sugar has dissolved. Allow to cool.
Place half of the bread into the bottom of the baking dish. Top with half of the apples, then repeat with the remaining bread and apples again.
In a large liquid measuring cup, whisk together the eggs, half and half, milk, salt, vanilla, and brown sugar. Pour over the bread mixture, cover with foil and refrigerate for 8 hours or overnight.
When ready to bake, preheat the oven to 375 degrees F. Remove the casserole to stand at room temperature for 30 minutes.
Sprinkle with the walnuts and bake covered for 20 minutes then uncover and continue to bake another 25 to 30 minutes or until golden brown and the center is cooked through when a paring knife is inserted in the center.
Garnish with a sprinkling of confectioners’ sugar and serve.
Wake up and pop this homemade French Toast casserole in the oven for a warm, hearty breakfast. Make it for Saturday brunch with your friends or Sunday breakfast with the family and kids.
Prep time: 30 minutes + refrigeration overnight
Cook time: 1 hour