This casserole brings together tender bread, creamy custard, and the delightful crunch of apples, making it an irresistible addition to your breakfast table or brunch spread.
Ingredients
Scale:
1 (14 oz) package of day-old bread, cubed
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
2 cups whole milk
1 teaspoon vanilla extract
2 cups apples, peeled, cored, and diced (about 2 medium apples)
1 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup powdered sugar
1/4 cup caramel sauce (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray to prevent sticking.
In a medium bowl, combine the diced apples, lemon juice, brown sugar, and cinnamon. Mix until the apples are well coated, then set aside.
In a large bowl, whisk together the cubed bread, granulated sugar, ground cinnamon, baking powder, and salt.
In another bowl, beat the eggs until frothy, then whisk in the milk and vanilla extract until smooth.
Pour the egg mixture over the bread mixture. Gently fold the ingredients together until the bread is well soaked.
Fold in the apple mixture to the bread and egg mixture, ensuring the apples are evenly distributed.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Place the dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown.
Remove the casserole from the oven and let it cool for about 10 minutes. Drizzle with caramel sauce if desired and sprinkle powdered sugar over the top before serving.
