Ingredients

1 (12–14-ounce/340–400g) loaf French bread, brioche, or challah

6 large eggs

1 cup (240ml) apple cider

1 cup (240ml) whole milk

1/2 cup (100g) packed light or dark brown sugar

1/2 teaspoon fresh orange zest

1 teaspoon pure vanilla extract

Pinch cinnamon

Pinch salt

1/4 cup (4 Tbsp; 56g) unsalted butter

4 medium apples, peeled and sliced into 1/4-inch slices (about 4 cups/500g)

1/4 cup (60ml) apple cider

1/3 cup (67g) packed light or dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup (90g) pecan halves

For serving: confectioners’ sugar, maple syrup, and/or salted caramel sauce

Instructions

Step 1: Slice the bread into 1-inch-wide slices. Let the sliced bread sit out uncovered for a few hours or up to 1 day to dry slightly. (If short on time, see note below.)

Step 2: Grease a 9×13-inch baking dish, or any 3.5–4-quart dish, with butter or nonstick spray.

Step 3: In a medium bowl, whisk together eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt until well combined. Set aside.

Step 4: Dip each bread slice into the custard mixture, soaking both sides, then arrange them side by side in the baking dish. Pour any remaining custard over the bread.

Step 5: Melt butter in a large skillet over medium heat. Add apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for about 8 minutes, stirring occasionally, until apples soften slightly. Remove from heat and stir in pecans.

Step 6: Spoon the warm apple mixture evenly over the bread slices, pouring any remaining sauce over the top.

Step 7: Cover the casserole tightly and refrigerate for at least 3 hours or up to 1 day to allow the bread to soak up the custard fully.

Step 8: Remove from refrigerator and preheat oven to 350°F (177°C).

Step 9: Bake the casserole uncovered for 20 minutes. Then cover with foil and bake for an additional 25–35 minutes until the center is set and no longer runny.

Step 10: Let cool for 5 minutes before serving. Dust with confectioners’ sugar and drizzle with maple syrup or salted caramel sauce if desired.

Tips & Variations

For quicker prep, toast the bread slices lightly to dry them if you don’t have time to let them sit out.

Swap pecans for walnuts or almonds for a different nutty flavor and texture.

Add a splash of bourbon or rum to the custard for an adult twist.

Use a mix of sweet and tart apples like Fuji and Granny Smith for balanced flavor.

FAQs

Can I use other types of bread for this recipe?

Yes, brioche, challah, or French bread work best because of their sturdy texture and ability to soak up custard without falling apart. Avoid very soft sandwich bread as it may become mushy.

Do I have to refrigerate the casserole before baking?

Refrigerating allows the bread to soak up the custard fully, creating a richer, custardy texture. While you can bake it immediately, the texture may be less cohesive and a bit more soggy.