Rich Plugrà butter-sauteed apples and cinnamon are baked right into custardy French toast. This oven casserole is perfect for a cozy weekend or holiday gathering. Drizzle with syrup or a dollop of yogurt to serve.
|6 tbsp||Plugrà salted butter, divided, plus more for dish|
|10 oz||soft french bread or brioche, cut into 1 inch cubes (about 8 cups)|
|2||medium apples (14 ounces), peeled and sliced|
|6 tbsp||granulated sugar, divided|
|1 tsp||cinnamon, divided|
|2 cups||whole milk|
|1 tsp||vanilla extract|
|Syrup or vanilla yogurt for serving|
|½ cup||all-purpose flour|
|⅓ cup||brown sugar|
|4 tbsp||Plugrà salted butter|
Butter a 9-inch square baking dish with extra butter.
For the French toast: Over medium-high heat, in a nonstick pan, saute apples in butter, 2 tablespoons sugar, and ½ teaspoon cinnamon until just soft, 3 to 4 minutes.
In a large bowl combine half of the apples with the bread cubes. Arrange the apples and bread in the buttered dish in an even layer. Nestle remaining apples on top of bread.
Whisk together eggs and remaining 4 tablespoons sugar. Whisk in milk, vanilla, remaining cinnamon, and salt. Pour over bread. Cover dish and refrigerate 4 hours or overnight.
When ready to bake, heat oven to 350ºF.
Make the crumble: While oven heats, combine flour, brown sugar, and cinnamon. Mix in softened butter completely to form crumbs. Sprinkle crumble over soaked French toast.
Set baking dish on baking sheet. Bake until the top is just browning, 30 minutes. Cover with foil and bake until custard is set, another 10 to 15 minutes.
Let cool 5 to 10 minutes and serve warm or at room temperature. Drizzle with syrup or yogurt if desired.