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Apple French Toast INGREDIENTS FOR THE FRENCH TOAST One 1-lb challah or raisin challah 5 large eggs 1½ cups half & half 3 tablespoons maple syrup 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired) 1 teaspoon vanilla extract Heaping ¼ teaspoon salt FOR THE APPLE TOPPING 4 tablespoons unsalted butter 4 large Granny Smith apples, peeled and thinly sliced ¼ cup + 2 tablespoons packed dark brown sugar 6 tablespoons maple syrup 1 teaspoon ground cinnamon FOR SERVING Confectioners' sugar and/or maple syrup INSTRUCTIONS FOR THE FRENCH TOAST Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices. In a large bowl, whisk together the eggs, half & 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. FOR THE APPLE TOPPING In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe. Preheat the oven to 350°F and set an oven rack in the middle position. Cover baking dish with aluminum foil & bake for 25 minutes. Remove foil and continue baking until puffed and golden, about 20 minutes more. Remove from the oven and, using a fine sieve, dust with the confectioners' sugar. Serve with maple syrup. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @CookingisLove, has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉