French Toast Apple Maple Brunch Strata
Indulge in the cozy flavors of fall with this French Toast Apple Maple Brunch Strata, a rich, custard-soaked baked dish perfect for leisurely mornings or special occasions. Layers of tender challah or brioche bread are paired with caramelized cinnamon apples and topped with optional crunchy pecans, all bathed in a luscious maple-infused custard. This make-ahead breakfast recipe is baked to golden perfection, delivering a warm, spiced aroma straight from the oven. Finished with a dusting of powdered sugar and a drizzle of pure maple syrup, this crowd-pleasing strata is an irresistible blend of sweet, buttery, and nutty goodness that's guaranteed to elevate your brunch game. Perfect for holiday gatherings or any day you crave a comforting breakfast casserole!
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Recipe Information
Ingredients
- 10 cups (cubed) challah or brioche bread
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon kosher salt
- 2 tablespoons butter
- 3 medium apples (peeled, cored, and sliced thinly)
- 0.25 cup brown sugar
- 0.5 cup pecans (optional, roughly chopped)
- to taste powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large skillet over medium heat, melt the butter. Add the sliced apples and cook for 5-7 minutes until softened. Sprinkle the brown sugar over the apples and stir well. Cook for another 2-3 minutes until the apples are caramelized. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
Spread half of the cubed bread evenly in the prepared baking dish. Layer half of the caramelized apples over the bread. Repeat with the remaining bread and apples to create two layers.
Pour the custard mixture evenly over the bread and apple layers, pressing down gently with a spatula to ensure all the bread is soaked.
If using pecans, sprinkle them evenly on top of the strata.
Cover the baking dish with aluminum foil and let it sit for 20-30 minutes to allow the bread to fully absorb the custard. Alternatively, you can refrigerate it overnight for a make-ahead option.
Bake the strata, covered, for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the custard is set.
Remove the strata from the oven and let it cool for 5-10 minutes before serving.
Dust the top with powdered sugar for garnish and serve warm with additional maple syrup, if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 42.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
