Prepare the night before! Soaked in maple syrup, tender cinnamon apples + topped with toasted pecans. SO GOOD.
5 stars (24 ratings)
Ingredients
3tablespoonsunsalted butter
3large apples, peeled and diced
2tablespoonsbrown sugar
1 ½teaspoonsground cinnamon, divided
116-ounce loaf brioche bread, cubed
18-ounce package cream cheese, cubed
12large eggs, beaten
2cupswhole milk
⅓cupmaple syrup
1teaspoonvanilla extract
½teaspoonkosher salt
½cupchopped pecans
1tablespoonconfectioners’ sugar
Instructions
Melt butter in a large skillet over medium heat. Add apples and cook, stirring often, until just tender, about 5 minutes. Stir in brown sugar and 1 teaspoon cinnamon; continue cooking until sugar has dissolved, about 1-2 minutes. Let cool.
Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the apple mixture in an even layer. Top with remaining bread cubes and remaining apple mixture.
In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla, salt and remaining 1/2 teaspoon cinnamon. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
Serve immediately, sprinkled with confectioners’ sugar, if desired.