Recipe Details

Ingredients

• 1 loaf challah or brioche (1 pound), cut into about twelve ¾-inch-thick slices

• 5 tablespoons unsalted butter

• 1 cup plus 2 tablespoons packed light-brown sugar, divided

• Kosher salt (we use Diamond Crystal)

• 1 tablespoon fresh lemon juice

• 4 crisp apples, such as Gala, Braeburn, or Envy, peeled and cut into 1-inch wedges (about 5 ½ cups)

• 6 large eggs, whisked

• 1 ⅓ cups whole or 2 percent milk

• 2 teaspoons pure vanilla extract

• ½ teaspoon ground cinnamon

• Confectioners' sugar

• Greek yogurt, toasted chopped pecans, and raspberries or pomegranate arils, for serving

Description

1. Place bread on baking sheet and let stand:

   Spread bread slices on a baking sheet; let stand at least a few hours and up to overnight.

2. Melt butter in skillet and add sugar, salt, and lemon juice:

   Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.

3. Add apples and cook:

   Add apples and cook, turning occasionally, until they begin to soften and brown a bit and liquid thickens, about 12 minutes. Let cool 30 minutes.

4. Whisk eggs, milk, remaining sugar, and vanilla:

   In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt.

5. Dip bread and arrange over apples:

   Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour remaining mixture on top. Cover; refrigerate at least 2 hours and up to 24.

6. Preheat oven and bake:

   Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes.

7. Cool for 15 minutes, then dust with confectioners' sugar and serve:

   Let stand 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.