1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
6 slices thick bread, toasted
8 large eggs
½ cup granulated sugar
3 ½ cups whole milk
1 tablespoon vanilla
Honey butter, see recipe
Heat the butter in a skillet over medium heat until it starts to foam; add the apples. Cook until tender, 10 minutes. Off the heat, stir in brown sugar, cinnamon and nutmeg.
Cut toast in half diagonally to make triangles; arrange triangles, overlapping, in a buttered 9-by-13-inch baking dish.
Beat eggs in a bowl; whisk in sugar, milk and vanilla. Pour over toast triangles; spoon apples over the top. Cover; refrigerate overnight.
Christmas morning, heat oven to 350 degrees; bake French toast, uncovered, until custard is set and doesn't shimmy when you shake pan, 50-60 minutes. It will puff up and brown slightly. Remove from oven; let rest 10 minutes. Serve with maple syrup or honey butter.
Honey butter: Beat 1 stick unsalted, softened butter in a bowl with a wooden spoon; mix in pinch salt and 1 tablespoon honey. Pack into a ramekin; serve at room temperature. Or melt in a saucepan and serve hot.
Per serving: 371 calories, 29% of calories from fat, 12 g fat, 6 g saturated fat, 230 mg cholesterol, 55 g carbohydrates, 12 g protein, 270 mg sodium, 2 g fiber
Christmas breakfast made easy
Deck the table and whip up breakfast in no time with our do-ahead plan
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