Description
A rich, custard-based baked French toast featuring autumn pumpkin and tart apple slices. Prepared overnight for a tender, bread-pudding-like consistency.
Ingredients
Scale
- 6 cups brioche or challah bread, cubed
- 2 Granny Smith apples, peeled and thinly sliced
- 4 large eggs
- 2 cups whole milk
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon melted butter (for greasing)
Instructions
- Grease a 9×13 inch baking dish with melted butter.
- Layer half of the bread cubes in the dish, top with half the apple slices, then add the remaining bread and apples.
- In a bowl, whisk together eggs, milk, pumpkin puree, maple syrup, cinnamon, and nutmeg until smooth.
- Pour the mixture over the bread and apples, pressing down to ensure total saturation.
- Cover and refrigerate for 6 hours or overnight.
- Preheat oven to 350°F (175°C).
- Bake for 35-40 minutes until golden brown and set.
- Let cool for 10 minutes before serving.