This breakfast favorite was only offered on the weekend menu at Ben Frank’s; it was too time-consuming to make on weekdays.
Serves 8
1 lb. egg bread, such as brioche or challah, pulled into pieces
2 medium apples, thinly sliced
1 cup heavy cream
1 cup whole milk
8 large eggs
¼ cup pure maple syrup
2 tbsp. light brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. pure vanilla extract
¼ tsp. salt
1. Preheat the oven to 350°F and butter a 9 × 13-inch baking dish.
2. Place half of the bread pieces into the prepared baking dish, layer the apples on top, and then cover with the remaining bread pieces. Set aside.
3. In a large bowl, combine the cream, milk, eggs, maple syrup, brown sugar, cinnamon, nutmeg, vanilla, and salt. Pour the batter over the bread and let it soak in, submerging the bread. Bake until a knife inserted into the center comes out clean, 22 to 28 minutes.
4. Serve with fresh fruit and maple syrup.