French Apple Christmas Breakfast

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Christmas is just around the corner, and I have a delicious bread custard from Becky Low. This is perfect for Christmas morning, or any morning. It is prepped the day before, so you just pop it in the oven christmas morning while opening presents and then breakfast is served. So easy and so yummy!

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I made a half batch because it is just me and my husband, but a full batch makes enough for 12. If you are making a full batch, you will need a 9X13. For a half batch, you can use an 8X8 or 8 inch round baking dish. Simply butter the dish, then layer skinned, sliced apples in the bottom.

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Sprinkle on some raisins.

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Next you add your bread. French bread or a crusty bread works really well, but any leftover bread you have should work. Just tear it into pieces and layer it on. Next you mix and pour the custard over the bread, cover, and refrigerate overnight. Super easy!

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An hour before you are ready for breakfast, take it from the fridge to the oven and bake uncovered. When a knife comes out clean and sweet smells feel the air, it is ready. Whip up some caramel syrup and breakfast is served!  Processed with VSCOcam with s1 preset


  • 3 cups whole milk
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 6 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4 medium apples, peeled and thinly sliced
  • 1 cup raisins
  • 10 slices firm bread
  • Caramel Syrup (see below)

Butter sides and bottom of 9×13 baking pan. Combine milk, brown sugar and white sugar. Stir to dissolve sugar. Add eggs, salt, cinnamon, and nutmeg; mix well and set aside. Peel, core and thinly slice apples. Arrange apples in bottom of prepared baking pan. Sprinkle raisins over apples. Tear bread into pieces and place on top apples. Pour custard over bread. Cover with plastic wrap and refrigerate 8-10 hours or overnight. Preheat oven to 350º F. Remove cover and bake 60-70 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

Caramel Syrup

  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 2/3 cup light corn syrup
  • 2/3 cup cream
  • 3 tablespoons milk

Combine brown sugar, white sugar, corn syrup, and cream in heavy sauce pan. Stirring frequently bring to a boil. Reduce heat to simmer and simmer gently 5 minutes. Remove from heat. Syrup will thicken as it cools. Stir in vanilla. When cool stir in milk, one tablespoon at a time, thin to desired consistency. Serve warm. Store unused syrup in the refrigerator.

Printer Friendly French Apple Christmas Breakfast


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