A delightful twist on the classic French toast bake, featuring caramelized apples and a custard-soaked bread topping.
Melt the butter in a saucepan over medium heat, then stir in the brown sugar and water until dissolved and bubbling.
Stir constantly to prevent the caramel from burning.
Pour the caramel mixture into a 9x13 inch baking dish and let it cool for about 20 minutes.
Ensure the caramel is evenly spread across the bottom of the dish.
Peel, core, and slice the apples, then arrange them over the cooled caramel in the dish.
Overlap the apple slices slightly for a decorative look.
Sprinkle the cinnamon and raisins evenly over the apples.
Adjust the cinnamon to taste for a spicier flavor.
Cut the bread into thick slices and layer them over the apples.
Use slightly stale bread for better absorption of the custard.
In a mixing bowl, whisk together the milk, eggs, and vanilla extract until smooth.
Ensure the custard is well-mixed to avoid uneven soaking.
Pour the custard mixture evenly over the bread, pressing down gently to help it absorb.
Let the dish sit for a few minutes to allow the bread to soak up the custard.
Cover the dish with foil and refrigerate overnight.
This step allows the flavors to meld and the bread to fully absorb the custard.
Preheat the oven to 350°F (175°C) and bake the dish, covered, for 40 minutes, then uncovered for an additional 20 minutes until golden brown.
Check the dish halfway through to ensure even baking.
Let the dish cool slightly, then serve portions upside down to showcase the caramelized apple layer.
Drizzle any remaining caramel sauce from the dish over the servings for extra flavor.
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