1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes
- Preheat the oven to 275 °.
- Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes.
- Let cool.
- Adjust the oven to 350°.
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1/2 lemon
3 Gala apples, peeled, cored and diced
3 medium Granny Smith apples, peeled, cored and diced
2 tablespoons apple brandy, such as Calvados, optional
- Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat.
- Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
- Add the apple brandy if using; cook a few minutes longer.
- Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool.
- Reserve the apple cooking liquid for serving.
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
softened butter for greasing baking dish 3 large eggs
2 large egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 1/2 cups half-and-half
4 tablespoons cold butter, cut into pieces
- Butter a 9-by-13-inch baking dish with some softened butter.
- Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
- Whisk in the half-and-half, then fold in the cooled apples.
- Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
- Let sit for 10 minutes.
- Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer.
- Scatter the streusel evenly over the top.
- Cover with foil and bake for 30 minutes.
- Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so.
- Remove from the oven and let cool slightly.
- Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.)
- Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified.
- Serve with the French toast.