Make-Ahead French Toast Casserole with Caramel Apples
Prep Time10mins
Cook Time45mins
Total Time55mins
Course: Breakfast, brunch
Cuisine: American, Southern
Keyword: bread pudding, casserole, french toast
Servings: 8
Ingredients
6 tablespoons unsalted butter
8large eggs
1/2teaspoons ground cinnamon
1/8teaspoon fine sea salt
1cupbrown sugardivided
3teaspoonspure vanilla extract
1cupmilk
1loafbrioche, challah, or rich white bread, cubed
1/2cup chopped pecans
1/8teaspoon ground cinnamon
1/8teaspoon ground cloves
1/8teaspoon ground cardamom
2Granny Smith applespeeled, cored, and diced
1/2cup heavy cream
Instructions
In a heatproof bowl, melt 4 tablespoons of the butter in the microwave for 20 seconds and pour into a loaf pan. Set aside.
In a 2nd bowl, whisk together eggs, cinnamon, salt, 1⁄2 cup of brown sugar, 2 teaspoons of vanilla extract, and milk. Add the cubed bread and stir to combine. Soak until bread is saturated, about 15 minutes, tossing and pressing occasionally to submerge the bread. Transfer the soaked bread into the prepared loaf pan and press down slightly. Top with pecans. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
The next morning, heat the oven to 350°F. Let the chilled casserole stand at room temperature for 20 minutes. Bake until set and browned, about 45 minutes.
Meanwhile, in a small saucepan over medium heat, heat the remaining 2 tablespoons of butter until lightly browned. Add apples and remaining brown sugar; stir for 5 minutes until sugar dissolves. Add remaining teaspoon of vanilla extract, ground cinnamon, ground cloves, and ground cardamom. Add heavy cream and stir to combine. Simmer for approximately 3 to 5 minutes until sauce is slightly thickened.