1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional
Preheat the oven to 350 degrees
In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.
While the sugar is melting, peel apples, core and cut into halves.
Remove from heat and gently whisk in the heavy cream
Sprinkle in the pecans, dried cranberries and gently press the apple halves so there is a flat surface. (I forgot to take a picture of the apple step, sorry!)
Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven
Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired
Serve and enjoy!
This was in fact, delicious. It's so sweet it tastes almost like a dessert. My mom and I were brainstorming and we thought of a few variations to the recipe. A few of our ideas were pear instead of apple, walnuts instead of pecans and nutella or dulce de leche instead of caramelized brown sugar. Yum, yum, yum.