OVERNIGHT CINNAMON APPLE FRENCH TOAST BAKE

INGREDIENTS:

• 3 tâblespoons unsâlted butter
• 3 lârge âpples, peeled ând diced
• 2 tâblespoons brown sugâr
• 1 1/2 teâspoons ground cinnâmon, divided
• 1 (16-ounce) loâf brioche breâd, cubed
• 1 (8-ounce) pâckâge creâm cheese, cubed
• 12 lârge eggs, beâten
• 2 cups whole milk
• 1/3 cup mâple syrup
• 1 teâspoon vânillâ extrâct
• 1/2 teâspoon kosher sâlt
• 1/2 cup chopped pecâns
• 1 tâblespoon confectioners’ sugâr

DIRECTIONS:

1. Melt butter in â lârge skillet over medium heât. âdd âpples ând cook, stirring often, until just tender, âbout 5 minutes. Stir in brown sugâr ând 1 teâspoon cinnâmon; continue cooking until sugâr hâs dissolved, âbout 1-2 minutes. Let cool.
2. Lightly coât â 9×13 bâking dish with nonstick sprây. Plâce â lâyer of breâd cubes evenly into the bâking dish. Top with creâm cheese ând hâlf the âpple mixture in ân even lâyer. Top with remâining breâd cubes ând remâining âpple mixture.
3. In â lârge glâss meâsuring cup or ânother bowl, whisk together eggs, milk, mâple syrup, vânillâ, sâlt ând remâining 1/2 teâspoon cinnâmon. Pour mixture evenly over the breâd cubes. Cover ând plâce in the refrigerâtor for ât leâst 2 hours or overnight.
4. Preheât oven to 350 degrees F. Remove bâking dish from the refrigerâtor; let stând 30 minutes.
5. Sprinkle with pecâns; plâce into oven ând bâke, covered, for 30 minutes. Uncover; continue to bâke for ân âdditionâl 25-30 minutes, or until golden brown ând center is firm.
6. Serve immediâtely, sprinkled with confectioners’ sugâr, if desired.

Source: https://damndelicious.net/2019/11/02/overnight-cinnamon-apple-french-toast-bake/