Ingredients:

  • 3 large Granny Smith apples (680g), peeled and diced
  • 2 tbsp unsalted butter (28g)
  • 1 tsp ground cinnamon (2g)
  • 1 tbsp maple syrup (12g)
  • 4 large eggs
  • 2 cups unsweetened almond milk (480ml)
  • 1/4 cup pure maple syrup (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1/2 tsp ground nutmeg (1g)
  • 1/4 tsp salt (1.5g)
  • 6 cups cubed whole-grain sourdough (450g)
  • 2 tbsp melted butter (28g)
  • 1 tbsp brown sugar (8g)
  • 1/2 tsp cinnamon (1g)

Instructions:

  1. Melt 2 tbsp butter in a skillet over medium heat. Toss in the diced apples and stir until coated.
  2. Sprinkle apples with cinnamon and 1 tbsp maple syrup, cooking for 5–7 minutes until slightly softened and fragrant. Set aside to cool.
  3. Grease a 9x13 inch ceramic baking dish.
  4. Place half of the bread cubes in the bottom of the dish, layer the sautéed apples evenly over the top, and cover with the remaining bread cubes.
  5. In a large mixing bowl, whisk together the eggs, unsweetened almond milk, 1/4 cup maple syrup, vanilla extract, nutmeg, and salt until completely smooth.
  6. Pour the custard mixture evenly over the bread and apple layers.
  7. Cover and refrigerate for 8 to 12 hours to allow the bread to hydrate.
  8. Preheat oven and bake for 40 minutes until the center is set and the top is golden brown.