Apples-and-Honey Baked French Toast
WHAT YOU’LL NEED
- 6 eggs
- 2 cups whole milk
- ½ cup heavy cream
- Vanilla extract (a splash!)
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon (plus a little more, for the apples)
- ½ cup granulated sugar (optional!)
- 4 tablespoons honey
- Day-old challah or brioche bread, cut into 1″ thick slices
- 3 red apples
- ½ stick unsalted butter, melted
- ½ cup pecans
- Confectioner’s sugar (for topping)
WHAT YOU’LL DO
- In a large bowl, whisk together eggs, milk, cream, and vanilla. Add nutmeg, cinnamon, sugar (if desired), and a few generous pinches of salt. Finally, add the honey and continue to whisk until everything’s well-combined. Set the bowl aside.
- Next, butter a 9″x13″ inch glass baking pan and begin adding the sliced bread in layers. Pour the custard-y batter mixture on top, making sure to really coat all the pieces of bread (including the tops — you may have to do some re-maneuvering here), and then throw the pan in the refrigerator for at least 2 hours or overnight.
- When you’re ready to make the French toast, prep your toppings. Chop up the apples into chunky, bite-sized pieces, then toss the pieces with the butter in a large bowl until coated. Add a dash of cinnamon and toss to coat once again. Sprinkle the apple bits on top of your unbaked French toast along with the pecans. ○ Cover the pan in aluminum foil and bake at 375 degrees F for 25 minutes. Then, remove the foil and continue baking for 20 more minutes.
- Serve warm, topped with more honey, maple syrup, and confectioner’s sugar. Enjoy! (And share!)