Baked Apple Cider French Toast with Apple Cider Syrup

This was a fun and delicious recipe that I modified and halved SALLY'S BAKING ADDICTION and I paired it with a homemade apple cider syrup- recipe below.

• 1 (12–14-ounce) loaf French bread, sourdough bread, or challah (I used a loaf of apple cider raisin bread from Wegmans - which I cubed)
• 6 large eggs
• 1 cup (240ml) apple cider
• 1 cup (240ml) whole milk
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 teaspoon fresh orange zest
• 1 teaspoon pure vanilla extract
• pinch cinnamon
• pinch salt

Cinnamon Apples

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 4 medium apples, peeled and sliced into 1/4-inch slices (about 4 cups/500g)*
• 1/4 cup (60ml) apple cider
• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 3/4 cup (90g) pecan halves
• for serving: confectioners’ sugar, maple syrup

• 
  

  1. Slice the bread into 1-inch-wide slices. ( I cubed mine ) Let the sliced bread sit out uncovered for a few hours or up to 1 day. 
  2. Grease a 9×13-inch (or any 3.5–4-quart) baking dish, or spray with nonstick spray. 
  3. In a medium bowl whisk the eggs, apple cider, milk, brown sugar, orange zest, vanilla extract, cinnamon, and salt together until combined. Set aside. 
  4. Dip each slice of bread in the egg custard mixture, soaking both sides. Place in the prepared baking dish, lining the slices up next to each other. Pour any remaining custard over the top. Set aside. ( I tossed my cube bread in egg mixture until coated and absorbed)
  5. Cook the apples: Melt the butter in a large skillet over medium heat. Add the apples, apple cider, brown sugar, cinnamon, allspice, nutmeg, and salt. Cook for 8 minutes, stirring occasionally, until apples have slightly softened. Remove from heat and stir in the pecans.
  6. Spoon the apple mixture over the top of the bread slices, and pour any remaining sauce from the skillet over the top of everything.
  7. Cover the casserole tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the custard and is a key step in this recipe.
  8. Remove casserole from the refrigerator and preheat oven to 350°F (177°C).
  9. Bake casserole uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25–35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45–55 minutes.
  10. Remove from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. Dust with confectioners’ sugar on top, and/or drizzle maple syrup or on entire casserole or on individual servings.

  Apple Cider Syrup

  Ingredients
  1/2 cup sugar
  4 teaspoons cornstarch
  1/2 teaspoon cinnamon
  1 cup apple juice
  1 tablespoon lemon juice
  2 tablespoons butter

  Directions
  Combine first sugar, cornstarch, and cinnamon in small saucepan, then stir in juices.
  Cook and stir over medium heat until thickened and bubbly.
  Cook for 2 minutes.
  Remove from heat and stir in butter.