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in these days of snow & ice, i tweaked an old recipe to have something warm ready for brunch. the changes are such that there's no need for syrup - it's built in!
because it's a seasonal treat, i used essential baking company's sweet perrin bread this time instead of challah. the crispier crust doesn't matter as much since it's soaked overnight, and the texture with the hazelnuts and figs is a nice alternative.
1 loaf challah, sliced 1" thick
2 cups dark brown sugar
8 eggs
3/4 cup butter
2 cups milk
1 cup half & half
3 tablespoons maple syrup
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
2 tablespoons Grand Marnier
3-4 apples, sliced
Combine syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts. Pour this mixture into the bottom of a greased 9x12 inch casserole dish. Layer the apples over the sugar mixture, sprinkle with cinnamon, and place the bread slices over the apples.
Beat together eggs, milk, half & half, vanilla, cinnamon, cardamom, nutmeg, and Grand Marnier. Pour the custard over the bread, cover the dish, and let stand overnight in refrigerator. The following morning, preheat oven to 350F. Uncover the dish and bake for approximately 40-45 minutes.
because it's a seasonal treat, i used essential baking company's sweet perrin bread this time instead of challah. the crispier crust doesn't matter as much since it's soaked overnight, and the texture with the hazelnuts and figs is a nice alternative.
1 loaf challah, sliced 1" thick
2 cups dark brown sugar
8 eggs
3/4 cup butter
2 cups milk
1 cup half & half
3 tablespoons maple syrup
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
2 tablespoons Grand Marnier
3-4 apples, sliced
Combine syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts. Pour this mixture into the bottom of a greased 9x12 inch casserole dish. Layer the apples over the sugar mixture, sprinkle with cinnamon, and place the bread slices over the apples.
Beat together eggs, milk, half & half, vanilla, cinnamon, cardamom, nutmeg, and Grand Marnier. Pour the custard over the bread, cover the dish, and let stand overnight in refrigerator. The following morning, preheat oven to 350F. Uncover the dish and bake for approximately 40-45 minutes.