Overnight Apple Pie Brioche Casserole with Spiced Butter
An overnight baked casserole of brioche, cooked apples, and sweet custard finished with spiced butter.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 16 slices day old brioche or challah bread 1/2 inch thick, divided
- 6 tbsp unsalted butter divided
- 6 Gala apples peeled and sliced
- 2 tbsp lemon juice from 1 lemon
- 1 ¼ tsp apple pie spice divided
- 8 large eggs
- 2 cup whole milk or half and half
- ⅔ cup granulated sugar
- 2 tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 tbsp powdered sugar for dusting
- ¼ cup maple syrup for serving
Instructions
Cooking
- Layer the bread. Spray a 9x13 inch dish and arrange 8 overlapping slices of bread in it.
- Cook the apples. Cook the apples in 2 tablespoons butter over medium heat for 8 to 10 minutes until just tender, then stir in the lemon juice and 1 teaspoon apple pie spice. Spread over the bread and top with the remaining bread.
- Add the custard. Whisk the eggs, milk, sugar, vanilla, and salt, pour over the bread, press down gently, cover, and refrigerate at least 8 hours.
- Prepare to bake. Heat the oven to 350 degrees F and let the dish stand 30 minutes. Mix the remaining melted butter with the last 1/4 teaspoon apple pie spice and drizzle on top.
- Bake. Bake 40 to 50 minutes until set and golden, with the center at 160 degrees F.
- Rest and serve. Let stand 10 minutes, dust with powdered sugar, and drizzle with maple syrup.
Notes
Substitutions: Challah can replace brioche, and half and half can replace the milk for a richer custard.
Tips: Use day old bread and let the dish stand 30 minutes before baking.
Storage: Refrigerate for up to 3 days and skip freezing.