# What You’ll Need:
→ Bread and Fruit
01 - 1 loaf brioche or challah (about 16 ounces), cut into 1-inch cubes
02 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
→ Custard
03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 2 teaspoons pure vanilla extract
10 - 1/4 teaspoon salt
→ Topping
11 - 1/3 cup light brown sugar, packed
12 - 1/2 teaspoon ground cinnamon
13 - 3 tablespoons unsalted butter, melted
→ Optional
14 - Powdered sugar, for serving
15 - Maple syrup, for serving
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the bread cubes evenly in the prepared dish. Distribute the diced apples over the surface.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt until the mixture is fully blended.
04 - Pour the custard mixture evenly over the bread and apples. Gently press the bread down so it absorbs the liquid.
05 - In a small bowl, combine light brown sugar and ground cinnamon. Stir in the melted butter. Sprinkle this topping evenly across the casserole.
06 - Allow the casserole to sit for 15 to 30 minutes, or cover and refrigerate overnight for enhanced flavor.
07 - Bake for 40 to 45 minutes, until the top is golden brown and the center is set.
08 - Let the casserole cool slightly. Dust with powdered sugar and serve warm with maple syrup if desired.
