Apple Challah French Toast Bake
Even though we’re getting into the citrus season, apples are still ever-present and new varieties are showing up weekly. (One of my favorites, the Sundowner, just hit the market last week!) I love apples, especially the tart, crunchy kind. You know the kind I’m talking about, those that aren’t too sweet or soft. The ones that make a great snack in the middle of the day but also won’t fall apart when baked into a pie or cake.
From early fall deep into winter, apples are always on my shopping list. I don’t care if we still have a few on the counter in the fruit bowl. I always buy more because you just never know when that apple craving is going to hit. While you can always get Red Delicious or Granny Smiths at the grocery store, I tend to buy my apples from the farmers market. Not only will the farmers markets have a wider variety, you can almost always ask the farmer what’s best. Do you want a sweeter apple or one that’s more tart? Which one is best for that apple pie or cake you’re making? And which variety is great to grab for a midday snack? My favorites are Sundowners, those cute little Crimson Golds, the Honeycrisp (which are never around long enough) and the Fuji. If I’m in a bind I’ll grab a Granny Smith or a Pink Lady but that’s only if I’m really desperate.
I also prefer a firm apple that has a nice loud crunch when you bite into it. They have a better mouthfeel as well, which is why they’re the best choices for cooking. See, unlike those more soft, mealy apples, the firmer ones won’t melt under the heat. While they will absolutely soften up as they cook, there will still be a nice firmness that lets you know you’re biting into a fresh apple. Those are the types of apples you want to use for this French Toast bake.
There’s nothing better for a lovely Sunday brunch than French Toast, especially when made with challah. It’s rich and comforting and one of the best breakfast treats I know. But if you don’t want to stand over a stove flipping slice after slice, an easy option is a French Toast Bake which is like a bread pudding. Instead of slices of bread, you get large chunks that are all soaked in a custard bath and then cooked together in a casserole dish. You get the same delicious breakfast treat, but baked all at once. That means no standing over a hot stove, which means more time spent enjoying the meal with your guests. And since it’s similar to bread pudding, it’s like having dessert for breakfast and who wouldn’t want that?
This French Toast, adapted from Martha Stewart, is made with fresh Honey Crisp apples, slivered almonds and plenty of maple syrup which makes for a delightfully indulgent sweet treat that could be served for breakfast, brunch or even act as dessert for an early Sunday dinner. And since it’s made up in a casserole dish, it will feed plenty. This French Toast Bake is so good, it’s going to become a fall breakfast staple for years to come, especially when guests come calling.
Ingredients
- 5 tablespoons butter, melted, plus more for dish
- 1/2 cup packed light-brown sugar
- 6 eggs
- 2 cups whole milk
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 pounds apples like Granny Smith or Honeycrisp, peeled, cored, and cut into 1/2-inch wedges
- 2 tablespoons apple-cider vinegar
- 1/2 cup apple cider, divided
- 6 tablespoons honey
- 1 loaf of challah, cut into 1-inch cubes
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 375 degrees. Butter a 2 quart baking dish.
- Sift together the brown sugar, cinnamon, and salt in a bowl, set aside. Meanwhile toss the apples with vinegar, 1/4 cup cider, and honey. Spoon half the apple mixture into prepared dish.
- In another bowl whisk together half the sugar mixture, eggs, milk, and syrup, set aside.
- Toss the bread cubes with the melted butter and remaining cider. Spread half of bread mixture over apples in the dish. Repeat layering with remaining apple mixture and bread cubes. Pour egg mixture over bread and apples. Sprinkle top with remaining sugar mixture and almonds. Cover with buttered foil.
- Bake for 45-50 minutes, until apples are tender and bubbling. Uncover and continue baking until custard is absorbed and the surface is toasted, another 10 to 12 minutes. Let cool slightly and serve with syrup or whipped cream.
