Ingredients
1lbchallah,(1 lb) or raisin challah
5large eggs
1½cupshalf and half
3tbspmaple syrup
2tbspbourbon,optional, replace with apple cider or half & half if desired
1tspvanilla extract
¼tspsalt,heaping
4tbspunsalted butter
4large granny smith apples,peeled and thinly sliced
¼cupdark brown sugar,plus 2 tbsp, packed
6tbspmaple syrup
1tspground cinnamon
confectioner’s sugar
maple syrup
Preparation
Butter a 9×13-inch baking dish.
Slice the bread into ¾-inch-thick slices.
In a large bowl, whisk together the eggs, half and half, maple syrup, bourbon, vanilla, and salt.
Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread.
Pour any remaining custard over the bread. Set aside.
In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, for about 8 minutes until the apples are softened and the sugar-syrup is thickened.
Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind.
Preheat the oven to 350 degrees F and set an oven rack in the middle position.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for about 20 minutes more until puffed and golden. Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar.
Serve with maple syrup.
