Caramelized apples top whole grain challah bread soaked in a cinnamon- and nutmeg- spiced egg wash and baked in the oven for a delicious weekend breakfast the whole family will enjoy. Serve with pure maple syrup and low-fat plain yogurt for a protein boost.
Course
Breakfast, Brunch
Cuisine
Nut-Free, Vegan-Friendly, Vegetarian
Prep Time10minutes
Cook Time50minutes
Total Time1hour
Servings8
Calories233kcal
AuthorJessica Levinson
Ingredients
Cooking spray
8 1-inchslices whole -wheat challah or brioche bread
Low-fat plain or plain Greek yogurt,for serving (optional)
Maple syrup,for serving (optional)
Instructions
Preheat oven to bake at 375° F.
Coat a 9x13 baking pan with cooking spray and arrange challah slices as tightly as possible in a single layer in the pan. It’s okay if they overlap a little.
In a medium mixing bowl, whisk together eggs, milk, 1/2 teaspoon cinnamon, and nutmeg. Pour over bread and use a spatula to push the bread down to soak up the liquid. Set aside.
In a large skillet with a cover, melt butter (or butter substitute) over medium heat. Add sliced apples, remaining 1/4 teaspoon cinnamon, and water, stir together to coat, and cover skillet.
Cook covered, stirring occasionally, about 5 minutes, until the apples are tender and starting to caramelize. Remove cover and continue cooking about 3 to 4 minutes more until apples are fully caramelized and soft, but not mushy. Remove from heat.
While the apples are cooking, check the bread and push down to ensure all pieces are wet. Sprinkle with 1 tablespoon brown sugar.
Spread cooked apples over the bread and sprinkle with remaining 2 tablespoons brown sugar.
Bake for 40 minutes until golden brown on top and egg mixture is fully cooked. Cut into 8 slices and serve hot. Enjoy!
Recipe Notes
Make Ahead: Follow steps 2-7, cover with aluminum foil and store in refrigerator overnight. In the morning follow steps 1 and 8 in the instructions.