This recipe has lots of variations, but for a do-ahead brunch for the holidays, it can't be beat! Any white soft bread can be substituted for French bread
Equal amounts of frozen apples will work instead of fresh ones.
Chef's Tip: If you are freezing the casserole ahead and not baking it right away use this trick to save space in the freezer: Line 9" x 13" casserole dish with a large sheet of plastic wrap. Prepare casserole in plastic-wrapped dish and place in freezer to freeze. When frozen, thaw slightly, just enough to get the mixture out of the casserole dish in one block. Wrap again in plastic wrap and label before putting it back in the freezer. When ready to use, thaw just it enough to remove the plastic wrap and place it in the casserole dish you made it in to thaw. Bake as directed when thawed.
| 1 large french loaf bread, cubed |
| 1/2 stick butter, softened |
| 8 large eggs |
| 1 quart half and half cream |
| 1 cup granulated sugar |
| 1/2 teaspoon ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| 1 pinch of salt |
| 3 Granny Smith apples, peeled and either grated or chopped |
| 1 cup chopped pecans |
| 1 teaspoon sugar |
| 1 cup maple syrup |
Preheat oven to 350 F
1. Evenly spread butter on bottom of a 9" x 13" inch casserole dish.
2. Place cubed bread in the bottom of the casserole dish.
3. Beat eggs and sugar until smooth, add cream, extract and spices.
4. Place apples on bread mixture.
5. Pour custard over bread mixture and sprinkle with chopped pecans and sugar.
6. Bake for 1 hour at 350 F until puffy and golden.
Serve with Maple Syrup.
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© 2012 DVO
