Ingredients
15 oz Granny Smith apples, or any baking apples of your choice, peeled and thinly sliced
1½ cups granulated sugar, or margarine
¾ lb brioche, (1 loaf, 8 slices), ¾-inch thick slices, or any French, Italian, or challah bread
5 eggs
1 cup milk
1 cup heavy cream
¾ cup pecans, roasted and chopped
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp powdered sugar
¼ cup honey, or maple syrup
1 tbsp pecans, roasted and chopped
Preparation
In a large mixing bowl, combine eggs, milk, cream, cinnamon, and vanilla extract. Whisk until evenly incorporated and set aside.
Pour your sugar in a dry skillet over medium heat. Swirl to dissolve the sugar evenly until a smooth caramel is formed. Alternate between removing and returning the skillet back to the heat for a smooth caramel.
Add the pecans and apples. Toss to combine into your caramel and set aside.
Preheat your oven at 350 degrees F.
Dip ⅓ of your bread slices into your prepared custard, then place onto your preferred baking casserole.
Pour remaining milk around your bread slices, then top with the caramel sauce.
Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
Let it stand for about 10 minutes, then dust with roughly 2 tablespoons of powdered sugar.
Sprinkle with pecans and serve honey or maple syrup.
