Ingredients
Method
Quick Sauté Apples & Assemble Bread
- Grease a 9x13-inch ceramic baking dish with butter. In a skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon brown sugar. Add the sliced apples and cook for 4 to 5 minutes until lightly softened. Remove from heat.
- Place half of the cubed brioche bread into the prepared baking dish. Scatter the sautéed apples evenly over the bread, then top with the remaining brioche cubes.
Whisk Custard & Overnight Soak
- In a large mixing bowl, whisk together the eggs, apple cider, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and sea salt until completely smooth and emulsified.
- Pour the custard evenly over the brioche cubes in the baking dish. Gently press down on the bread with the back of a spoon to ensure all cubes absorb the liquid. Cover tightly with foil and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
Streusel Topping & Morning Bake
- In the morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator to take the chill off while the oven heats (about 20 minutes).
- Make the streusel: In a medium bowl, combine brown sugar, flour, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until crumbly pea-sized clusters form. Stir in the chopped pecans. Scatter the streusel evenly over the top of the soaked casserole.
- Bake uncovered at 350°F (175°C) for 40 to 45 minutes, until the top is deeply golden brown, puffed, and a knife inserted into the center comes out clean with no liquid custard. Let rest for 10 minutes, dust with powdered sugar, and serve warm with maple syrup!