Ingredients:

  • 4 tbsp unsalted butter
  • 3 medium Granny Smith apples, peeled and diced into ½ inch pieces
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 lb Challah or Brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Instructions:

  1. Melt the butter in a skillet over medium heat.
  2. Add the diced apples to the skillet and cook for 5–7 minutes until they begin to soften.
  3. Stir in the brown sugar, cinnamon, and maple syrup, sautéing for another 3 minutes until the apples are glazed.
  4. In a large bowl, whisk together eggs, milk, heavy cream, vanilla, cinnamon, and salt until smooth.
  5. Fold the bread cubes into the custard mixture.
  6. Allow the bread to soak for 15 minutes, stirring once halfway through (or refrigerate for 2 to 12 hours for the overnight version).
  7. Preheat the oven to 350°F (175°C).
  8. Pour the soaked bread mixture into a greased 9x13 inch baking dish.
  9. Spoon the caramelized apples evenly across the top, pressing them slightly into the bread.
  10. Bake for 40–45 minutes until the center is set and the top edges are mahogany gold.