Apple French toast casserole with butterscotch sauce

Portions:

Ingredients

For the butterscotch sauce

½ cup (125 ml) butter

1 cup (250 ml) brown sugar

¾ cup (180 ml) 15% crème champêtre or 35% cream

¼ cup (60 ml) Quebec ice cider or apple juice

1 tsp (5 ml) pure vanilla extract

¼ tsp. (1 ml) fleur de sel or sea salt

For the caramelized apples

8 Cortland apples

¼ cup (60 ml) butter

¼ cup (60 ml) brown sugar

½ tsp (2 ml) allspice or cinnamon

For the French toast casserole

1 loaf brioche bread (approx. 500 g), cut into large cubes

8 large eggs

2 ½ cups (625 ml) milk

1 cup (250 ml) 15% crème champêtre or 35% cream

1 tbsp (15 ml) pure vanilla extract

½ cup (125 ml) pecan halves

Preparation

For the butterscotch sauce: Melt the butter in a small saucepan, then add the brown sugar, cream and cider (or apple juice). Simmer for 8 minutes. Add vanilla and salt. Transfer to a glass jar and cool completely. Refrigerate for up to 1 week. (When cooled, a thin layer of sweet syrup may settle to the bottom of the jar; stir well before serving).

For the caramelized apples: Core and slice the apples. Melt butter in a skillet, then add apples, brown sugar and ice cider (or apple juice). Cook for 5 minutes, or until the apples have softened and the liquid has thickened into a syrup. Transfer apples to a bowl and let cool for 15 minutes.

For the French toast casserole: Mix the bread cubes with half the apples. Spread in a buttered 9 x 13" (23 x 33 cm) pan. In a bowl, whisk together eggs, milk, cream and vanilla and pour over bread and apple mixture. Spread remaining apples and syrup over bread, then top with pecans. Cover with buttered aluminum foil and refrigerate overnight.

Preheat oven to 400°F (200°C). Place pan on baking sheet to prevent overflow. Cover and bake for 40 minutes, then uncover and bake for a further 20 minutes, or until puffed and crisp on the surface, and cooked through to the center (check by plunging a small knife into the center of the pan; it should come out clean). Let stand 20 minutes before serving.

Cut the pan into squares and serve with the butterscotch sauce and a small glass of ice cider (why not!) to match.