This overnight casserole could be breakfast, but it could also be bread
pudding—in short, it’s the perfect thing to serve on a chilly Saturday
morning. Cinnamon and comforting, it’s just sweet enough to be eaten
as-is, but it’s also nice topped with a little butter and maple syrup.
The chopped pecans absorb some of the moisture from the apples, leaving a
nice caramelization and crunch. Assembly is super easy: Get everything
together the night before, or even the day of—just be sure to let it sit
at room temperature for an hour. Serve with your toppings of choice and
a cup of coffee.
Ingredients :
1 (18-oz.) challah bread loaf, cut into 1 1/2-in. pieces
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
2/3 cup packed light brown sugar, divided
2 teaspoons ground cinnamon, divided
4 tablespoons (2 oz.) salted butter
3 medium Honeycrisp apples, cored, cut into 1/4-in. slices
1/2 cup chopped pecans
Pure maple syrup, for serving
How to Make It :
Step 1
Place bread in a 13- x 9-inch baking dish. Whisk together eggs, milk, cream, vanilla, 1/3 cup of the brown sugar, and 1 teaspoon of the cinnamon in a large bowl until smooth. Pour egg mixture over bread.
Step 2
Melt butter in a large skillet over medium-high. Add apples, remaining 1/3 cup brown sugar, and remaining 1 teaspoon cinnamon. Cook, stirring often, until apples begin to soften and liquid thickens into a syrup, about 8 minutes. Spoon apple mixture evenly on top of bread mixture. Sprinkle with pecans. Cover tightly with aluminum foil, and refrigerate overnight.
Step 3
Preheat oven to 350°F. Bake, covered, in preheated oven 30 minutes. Remove foil, and continue baking until puffed and custard has set, about 20 minutes more. Let stand 15 minutes before serving. Serve with maple syrup, if desired.
1 (18-oz.) challah bread loaf, cut into 1 1/2-in. pieces
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
2/3 cup packed light brown sugar, divided
2 teaspoons ground cinnamon, divided
4 tablespoons (2 oz.) salted butter
3 medium Honeycrisp apples, cored, cut into 1/4-in. slices
1/2 cup chopped pecans
Pure maple syrup, for serving
How to Make It :
Step 1
Place bread in a 13- x 9-inch baking dish. Whisk together eggs, milk, cream, vanilla, 1/3 cup of the brown sugar, and 1 teaspoon of the cinnamon in a large bowl until smooth. Pour egg mixture over bread.
Step 2
Melt butter in a large skillet over medium-high. Add apples, remaining 1/3 cup brown sugar, and remaining 1 teaspoon cinnamon. Cook, stirring often, until apples begin to soften and liquid thickens into a syrup, about 8 minutes. Spoon apple mixture evenly on top of bread mixture. Sprinkle with pecans. Cover tightly with aluminum foil, and refrigerate overnight.
Step 3
Preheat oven to 350°F. Bake, covered, in preheated oven 30 minutes. Remove foil, and continue baking until puffed and custard has set, about 20 minutes more. Let stand 15 minutes before serving. Serve with maple syrup, if desired.
