By Ellie Krieger
For The Washington Post
The things I relish most about weekend mornings can’t be seen. I love the feeling of not having to rush anywhere, lingering in my PJs as long as I want. I treasure the quiet around me as I read the paper and sip my coffee while my husband and daughter are still asleep.
And I get immense pleasure from an extra-special breakfast cooking. Often, that breakfast is some kind of overnight bake, assembled the night before, so the only thing to do in the morning is to put it in the oven. As it bakes, it fills the kitchen with warm, comforting aromas.
The overnight bake I’m sharing with you today is essentially a more healthful French toast that’s thrown together the night before. It’s lighter in texture and better for you than most bakes like it, but it’s also hearty and satisfying.
Start by tossing bread cubes and diced apple in a baking dish. I like to use a whole-grain loaf that’s not too dense and has a nice crust, but any type of bread you like, or have left over, will work. Then, pour a mixture of eggs and milk, seasoned with a touch of maple syrup, vanilla and cinnamon, over that, cover and refrigerate it overnight, letting the bread absorb the custard.
In the morning, all that’s left to do is sprinkle some chopped pecans, brown sugar and cinnamon over the top, put the bake in the oven and wait for the aroma to hit. The homey perfume of apples, cinnamon and vanilla always manages to coax my husband and daughter out of their beds.
The finished bake is a real treat, warm and silky, with tender, custardy bread lightly crisped on the outside, mingling with softened bites of apple and a crunchy, sweet, nutty topping.
Sure, the bake looks enticing, but the smell and taste of it, as well as enjoying it with those dearest to me, are the things I appreciate the most.
Apple-Cinnamon Baked French Toast
This make-ahead French toast is studded with tender, sweet chunks of apple, scented with cinnamon and showered with a crunchy pecan topping. Its aroma alone is enough to coax anyone out of bed for a warm, cozy breakfast or brunch. The dish needs to be assembled and refrigerated for up to 12 hours before baking.
Makes 8 servings (one 9-by-13-inch bake)
INGREDIENTS
Neutral oil, such as canola or grapeseed, or nonstick cooking spray
13 ounces whole-grain bread, such as a boule, cut into 3/4-inch dice (8 cups)
2 medium Golden Delicious apples (1 pound total), cored and cut into 1/2-inch dice
8 large eggs
2 cups milk (any fat percentage or nondairy)
2 tablespoons maple syrup, plus more for serving
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon, divided
2/3 cup (2 3/4 ounces) finely chopped pecans
2 tablespoons dark brown sugar
Pinch fine salt
DIRECTIONS
1: Grease a 9-by-13-by-2-inch baking dish with oil or cooking spray. Place the bread and apples in the dish, and toss to combine. Redistribute the mixture evenly around the dish.
2: In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and 1/2 teaspoon of the cinnamon until well combined. Pour the egg mixture evenly over the bread and apples, ensuring the liquid saturates the bread. Cover and refrigerate overnight, or for up to 12 hours.
3: When ready to bake, position a rack in the middle of the oven and preheat to 350 degrees.
4: In a small bowl, toss together the pecans, brown sugar, salt and remaining 1/2 teaspoon cinnamon until combined. Uncover the dish and sprinkle the pecan mixture evenly over the top. Bake, uncovered, for 35 to 45 minutes, or until the internal temperature of the mixture reaches 160 degrees on an instant-read thermometer, the eggs are set, and the top is crisped and nicely browned. Let sit for 5 to 10 minutes. Divide among individual plates and serve warm, with additional maple syrup for drizzling.
Storage note: Refrigerate for up to 4 days. Reheat, covered, in a 350-degree oven until warmed through.
Substitutions: If you don’t have dark brown sugar, you can use light brown sugar, palm sugar or coconut sugar. Golden Delicious apples can be replaced with your favorite juicy, sweet apples or firm pears. Cinnamon can be subbed out for cardamom. Don’t like pecans? Try walnuts or your favorite nut, or sunflower or pumpkin seeds. Maple syrup can be replaced with honey or agave. Gluten-free? Use gluten-free bread.
Recipe from cookbook author and ed dietitian nutritionist Ellie Krieger.
