serves
4-6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
This is great for when you have overnight guests.
Ingredients
- Room temperature butter, for greasing
- 12-16 slices (2 cm thick) egg bread (e.g. challah)
- 6 eggs
- 1½ cups (375 ml) 2% or whole milk
- ¼ cup (60 ml) cream
- ¼ cup (53 g) brown sugar
- 1½ tsp vanilla extract
- 1½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp kosher salt
- 1 tart apple, peeled and grated
- or maple syrup, for serving
Soaking time: two hours, or overnight.
Instructions
- Lightly grease a 2-litre casserole dish with butter and set aside. Lay the slices of bread out on a baking rack to allow them to stale a bit while you prepare the custard.
- In a large bowl, beat together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt. Soak half of the bread in the custard for about 20 seconds per side and arrange in the pan so that the slices overlap. Scatter over the grated apple. Soak the remaining bread in the custard and layer overtop. Carefully pour any remaining custard over the casserole and cover with a piece of aluminum foil. Transfer the dish to the fridge and allow it to sit for at least two hours or up to overnight.
- When ready to bake, remove the dish from the fridge and preheat the oven to 180°C (375°F). Bake, covered, for 20 minutes then remove the foil, and continue to bake for 20 to 25 minutes or until golden brown and set in the middle.
- Serve immediately with syrup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is great for when you have overnight guests.
