The Fall Morning That Smells Like a Candle You Wish You Could Eat
The first cold weekend of October is my favourite signal of the year. Not the first frost, not the first red leaf — the first morning when I wake up craving something that tastes like autumn itself. That is how this apple butter french toast bake was born. I had a half-empty jar of apple butter sitting in the fridge, a stale loaf of brioche on the counter, and absolutely no patience for standing over a frying pan flipping individual slices of french toast. So I threw the whole idea into a baking dish, and the result was the kind of breakfast that makes the entire house smell like a farmhouse kitchen from a magazine.
There is something almost unfairly good about the combination of apple butter and warm spices soaked into thick cubes of brioche. The bread drinks up the custard overnight and turns into this soft, pillowy, almost bread-pudding-like layer, while the top goes golden and a little crisp at the edges. Serve it with warm maple syrup, a dusting of cinnamon and a dollop of whipped cream, and you will see why it is my most-requested weekend breakfast.
Why You’ll Love This Recipe
- Assemble it the night before. The whole dish goes together in fifteen minutes the evening before, then bakes itself while you drink your morning tea.
- Uses up stale bread beautifully. That loaf of brioche going hard on the counter is exactly what this recipe wants.
- Feeds a crowd with zero stress. One dish, twelve servings — perfect for houseguests, holiday mornings, or a lazy brunch.
- Deep autumn flavour in every bite. Apple butter, cinnamon, nutmeg and brown sugar are basically October in edible form.
- Completely customisable. Add chopped pecans, diced fresh apples, or a splash of bourbon to the custard — it welcomes all of it.
Ingredients
Serves 10 to 12 as a generous brunch
For the bake:
- 1 large loaf thick brioche bread (about 600g), cut into chunky 2.5cm cubes
- 240g apple butter, plus extra for serving
- 6 large eggs
- 480ml whole milk
- 80ml double cream
- 100g dark brown sugar, packed
- 2 teaspoons ground cinnamon
- Half a teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Quarter of a teaspoon salt
- Butter, for greasing
For serving:
- Warm maple syrup, for drizzling
- Extra cinnamon, for dusting
- Lightly whipped cream or Greek yoghurt, optional
Instructions
- Step 1 — Grease the baking dish. Rub a 9×13-inch baking dish generously with butter so every edge releases cleanly and the corners turn golden.
- Step 2 — Layer the brioche. Scatter the brioche cubes into the dish in an even layer, tucking them in snugly so there are no big gaps.
- Step 3 — Whisk the custard. In a large bowl, whisk together the eggs, milk, cream, brown sugar, cinnamon, nutmeg, vanilla and salt until completely smooth and the sugar has dissolved.
- Step 4 — Add the apple butter. Dollop the apple butter into the custard and whisk it through until you have a smooth, amber, spice-flecked mixture.
- Step 5 — Soak the bread. Pour the custard evenly over the brioche cubes, then press the bread down gently with a spatula so every piece soaks. Cover with cling film and refrigerate for at least 8 hours or overnight.
- Step 6 — Bring to room temperature. The next morning, take the dish out of the fridge and let it sit on the counter for 20 minutes while the oven heats to 180C (350F).
- Step 7 — Bake until golden. Uncover and bake for 40 to 45 minutes, until puffed, golden on top, and set in the centre with just a hint of wobble.
- Step 8 — Rest and serve. Let the bake rest for 10 minutes so the custard finishes setting, then dust with cinnamon, drizzle generously with warm maple syrup, and serve with whipped cream if you like.
Tips for Success
- Do not skip the overnight soak — it is what gives the brioche that soft, custardy texture. A shorter soak still tastes good, but it will not be the same.
- Slightly stale bread is genuinely better here; fresh soft bread can go soggy and fall apart in the custard.
- Press the cubes down well before refrigerating so none stay dry on top — dry cubes burn in the oven while the rest is still perfect.
- If the top browns too quickly, tent it loosely with foil for the last 15 minutes of baking.
- Leftover slices reheat brilliantly in a hot oven for 10 minutes, or in the microwave for a softer result.
Serving Ideas
- As the centrepiece of a holiday brunch table with crispy bacon and fresh fruit alongside.
- Drizzled with extra warm apple butter thinned with a splash of maple syrup for a double-apple hit.
- Topped with toasted pecans and a spoonful of Greek yoghurt for a breakfast that feels a little virtuous.
- Cut into squares for a bake-sale style treat, wrapped in parchment and served at room temperature.
FAQs
Can I use a different bread?
Absolutely. Challah is a wonderful swap, and a sturdy white sandwich loaf works too. Avoid anything too thin or delicate, like sliced sandwich bread, which will disintegrate in the long soak.
What if I cannot find apple butter?
You can substitute an equal amount of smooth apple sauce mixed with a tablespoon of brown sugar and an extra pinch of cinnamon. It will not be quite as deep and spiced, but it is a solid stand-in.
Can I make this dairy-free?
Yes. Use your favourite unsweetened plant milk in place of the milk and cream, and swap the butter for a dairy-free spread. Coconut milk gives it a lovely richness.
Can I assemble it the same morning?
You can, but give the bread at least one hour to soak in the custard, pressing it down well. The overnight version is noticeably more luxurious, so plan ahead when you can.
How long do leftovers keep?
Covered in the fridge for up to 4 days. The flavours actually deepen by day two, and a slice warmed in the oven tastes nearly as good as fresh.
