Ingredients
2/3 cup packed light brown sugar1/4 cup maple syrup1/4 cup unsalted butter, melted1/4 teaspoon ground nutmeg3 teaspoons ground cinnamon, divided3 medium Granny Smith apples, peeled and thinly sliced1/2 cup dried cranberries6 large eggs1-1/2 cups whole milk1 teaspoon vanilla extract1 loaf (1 pound) challah or egg bread, cut into 1-inch slices
Preparation
Mix first 4 ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish.
In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.
