Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side.
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Ingredients
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1 loaf challah or brioche (1 pound), cut into about twelve ¾-inch-thick slices
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5 tablespoons unsalted butter
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1 cup plus 2 tablespoons packed light-brown sugar, divided
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Kosher salt (we use Diamond Crystal)
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1 tablespoon fresh lemon juice
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4 crisp apples, such as Gala, Braeburn, or Envy, peeled and cut into 1-inch wedges (about 5 ½ cups)
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6 large eggs, whisked
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1 ⅓ cups whole or 2 percent milk
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2 teaspoons pure vanilla extract
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½ teaspoon ground cinnamon
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Confectioners' sugar
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Greek yogurt, toasted chopped pecans, and raspberries or pomegranate arils, for serving
Directions
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Place bread on baking sheet and let stand:
Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight.
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Melt butter in skillet and add sugar, salt, and lemon juice:
Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
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Add apples and cook:
Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.
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Whisk eggs, milk, remaining sugar, and vanilla:
In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt.
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Dip bread and arrange over apples:
Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.
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Preheat oven and bake:
Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes.
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Cool for 15 minutes, then dust with confectioners' sugar and serve:
Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.