Every holiday season this breakfast makes a regular appearance around my house. It's perfect to serve for a crowd because it takes little effort, you can plan ahead and its freaking delicious. Another reason I really love this recipe is that its incredibly versatile to suit anyone's taste. Feel free to play around with the flavor combinations. Maybe blueberry and vanilla, chocolate and hazelnut, bananas and honey?! The options are endless! I really hope this family tradition makes a regular appearance around your breakfast table as well. —KitchenComa
1 hour 30 minutes
1 3/4 cups
1 1/2 teaspoons
Apple, Peeled and Diced
Loaf Day Old Challah Bread, Cubed 2 inch pieces (roughly 10 cups)
Grease a large oval baking dish with butter. In a very large bowl whisk together the milk, cream, sugar, maple syrup, vanilla, cinnamon and salt. Add the diced bread, apples and walnuts to the egg mixture and stir to combine until the bread is soaked through with the custard. Pour the bread and custard mixture into the prepared baking dish and cover tightly with plastic wrap. Refrigerate overnight or for at least an hour before baking.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan to prevent bubbling over and making a mess in your oven. Bake for 1 – 1 ½ hours or until the custard is set and the top is puffed and golden brown. Start checking around the 45-minute mark to make sure the top isn’t getting too dark. If it appears to be browning quickly, cover loosely with aluminum foil and continue baking until the custard is set. You can tell once the custard is set by inserting a knife into the center and separating the bread a bit to make sure no liquid is visible. Sprinkle with powdered sugar and serve with warm maple syrup.