Prep Time: 15 Mins | Total Time: 80 mins to overnight | Yield: 8 | Servings: 8

I love serving this dish for breakfast! I prepare it the night before and, in the morning, I bake it. As easy as that! I have listed all the steps. Follow them and they will guide you to perfection. Enjoy!


1 (18-oz.) challah bread loaf, cut into 1 1/2-in. pieces

8 large eggs

3 cups whole milk

1/2 cup heavy cream

1 tablespoon vanilla extract

2/3 cup packed light brown sugar, divided

2 teaspoons ground cinnamon, divided

4 tablespoons (2 oz.) salted butter

3 medium Honeycrisp apples, cored, cut into 1/4-in. slices

1/2 cup chopped pecans

Pure maple syrup, for serving


Step 1: Put the bread in a 13×9-inch baking dish.

Step 2: In a large mixing bowl, add the eggs, cream, milk, 1 teaspoon of cinnamon, vanilla, and 1/3 cup of sugar. Whisk until well mixed and smooth.


Step 3: Pour the egg mixture on top of the bread.

Step 4: Place a large skillet on the stove and turn the heat to medium-high.

Step 5: Add the butter and allow it to melt.

Step 6: Add the apples, the rest of the brown sugar, and cinnamon. Stir and cook for 8 minutes or until the apples are soft and the sauce is thick.

Step 7: Transfer the apple mixture over the bread mixture and sprinkle pecans on top.

Step 8: Cover with aluminium foil and place it inside the fridge to chill overnight.

Step 9: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 10: Remove the baking dish from the fridge and place it inside the preheated oven.

Step 11: Bake for 30 minutes and remove the aluminium foil cover. Bake for another 20 minutes or until it puffs and set.

Step 12: Turn off the oven and allow it to sit for another 15 minutes.

Step 13: Remove from the oven and allow it to cool.

Step 14: Serve with maple syrup on the side. Enjoy!

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