Martha Stewart Apple-Caramel French Toast

Martha Stewart Apple-Caramel French Toast is an easy make-ahead breakfast bake made with challah, caramelized apples and a vanilla custard, ready in 3 hours 45 minutes. It's an easy breakfast ideas pick for Christmas morning, weekend brunch or overnight guests, and it's fully make-ahead.

Let the challah sit out for a few hours before you start, because dry slices soak up the custard without turning to mush. Fresh, soft bread falls apart in the dish and leaves you with a soggy, flat casserole.

Martha builds the caramel right in the ovenproof skillet, so the apples cook in brown sugar, butter and lemon before the bread ever goes on top. Shingling the dipped slices in concentric circles over that caramel also means the whole thing bakes in one pan and needs no flipping.

Martha Stewart Apple-Caramel French Toast

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

57

minutes

Calories

620

kcal

Soft custard-soaked challah bakes into a golden, set top over tender apples in a thick brown sugar caramel. A dusting of confectioners' sugar and a spoonful of yogurt balance the sweetness.

Ingredients

• 1 loaf challah or brioche (1 pound), cut into about twelve ¾-inch-thick slices
  

• 5 tablespoons unsalted butter
  

• 1 cup plus 2 tablespoons packed light-brown sugar, divided
  

• Kosher salt (we use Diamond Crystal)
  

• 1 tablespoon fresh lemon juice
  

• 4 crisp apples, such as Gala, Braeburn, or Envy, peeled and cut into 1-inch wedges (about 5 ½ cups)
  

• 6 large eggs, whisked
  

• 1 1/3 cups whole or 2 percent milk
  

• 2 teaspoons pure vanilla extract
  

• 1/2 teaspoon ground cinnamon
  

• Confectioners' sugar
  

• Greek yogurt, toasted chopped pecans, and raspberries or pomegranate arils, for serving
  

Directions

• Dry the bread: Spread the 12 challah or brioche slices on a baking sheet. Let them stand at least a few hours and up to overnight so they firm up.
• Start the caramel: Melt 5 tablespoons butter in a large ovenproof, nonreactive skillet over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt and 1 tablespoon lemon juice, then stir until the sugar dissolves and bring it to a boil for 1 minute.
• Cook the apples: Add the peeled apple wedges and turn them occasionally for about 12 minutes. They are ready when they soften, brown a bit and the liquid thickens, so let them cool 30 minutes.
• Whisk the custard: In a wide, shallow dish, whisk 6 eggs with 1 1/3 cups milk, 2 tablespoons brown sugar, 2 teaspoons vanilla and 1/4 teaspoon salt. Keep whisking until the mixture is smooth and even.
• Dip and layer: Dip each bread slice in the custard, turning to coat both sides. Arrange the slices over the apples, shingling them in concentric circles, then pour the remaining custard on top.
• Chill the casserole: Cover the skillet and refrigerate for at least 2 hours and up to 24. That rest lets the bread drink up the custard.
• Bake until golden: Preheat the oven to 350°F and sprinkle the top with 1/2 teaspoon cinnamon. Bake uncovered for 35 to 45 minutes, until it's set and golden on top.
• Rest and serve: Let the French toast stand for 15 minutes, then dust it with confectioners' sugar. Serve it with Greek yogurt, toasted chopped pecans and raspberries or pomegranate arils.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this French toast the night before?

Yes, that's what the recipe is built for. Assemble it, cover the skillet and refrigerate for up to 24 hours, then bake straight from the fridge in the morning.

What can I use instead of challah or brioche?

Any rich, eggy white bread works, such as a sturdy Texas toast or a soft Hawaiian loaf. Slice it about 3/4 inch thick and let it dry out first, because thin or fresh slices turn mushy in the custard.

Which apples hold up best in the caramel?

Crisp, firm apples like Gala, Braeburn or Envy keep their shape through 12 minutes in the skillet. Soft apples such as Red Delicious break down into applesauce, so I'd skip them.

How do I store and reheat leftovers?

Cover the leftovers and keep them in the fridge for up to 3 days. Reheat portions in a 325°F oven for about 15 minutes so the top crisps back up instead of steaming.

Why does my French toast come out soggy in the middle?

Bread that's too fresh or too thin is the usual cause, since it can't hold the custard. Dry the slices for a few hours and bake the full 35 to 45 minutes until the center is set.