Ingredients:

  • 3 large Granny Smith apples, peeled and diced (450g)
  • 2 tbsp unsalted butter (28g)
  • 2 tbsp maple syrup (30ml)
  • 2 tsp ground cinnamon (4g)
  • 1/4 tsp salt (1.5g)
  • 4 large eggs
  • 1 1/2 cups whole milk (360ml)
  • 1/2 cup heavy cream (120ml)
  • 3 tbsp brown sugar, packed (42g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp ground nutmeg (1.5g)
  • 6-8 cups day-old brioche or challah bread, cut into 1-inch cubes (400g)

Instructions:

  1. Melt butter in a large non-stick skillet over medium heat.
  2. Add diced apples to the skillet and cook for 5-7 minutes until they begin to soften.
  3. Stir in maple syrup, 1 tsp cinnamon, and salt; cook for an additional 3-5 minutes until glossy and fragrant, then remove from heat.
  4. Grease a 9x13 inch baking dish thoroughly with butter or non-stick spray.
  5. Spread the caramelized apple mixture evenly across the bottom of the dish.
  6. Scatter the brioche cubes over the apples, pressing down lightly.
  7. In a mixing bowl, whisk together eggs, milk, cream, brown sugar, 1 tsp cinnamon, vanilla, and nutmeg until smooth.
  8. Pour the custard evenly over the bread, using a spatula to press the cubes down so they are submerged.
  9. Preheat oven to 350°F (175°C) and bake for 35-45 minutes until edges are deep golden brown and the center is set.
  10. Let the dish rest for 5-10 minutes before slicing to allow the custard to set fully.