Apple Challah Baked French Toast #SundaySupper
How does one take an incredibly delicious Apple Challah and make it even better? Turn it into Apple Challah Baked French Toast that is, also, perfect to serve for Sunday Supper Movement’s Fabulous Fall Foods event today.
This time of year my mind races towards the fall fruits and aromas of holiday baking, starting with Rosh Hashanah. I love how big, juicy and delicious the apples are getting. Combine this love with the sweetness of the Jewish New Year and we are on to something that is very hard to resist.
I have been told that making challah is intimidating but I want to assure you that Apple Challah is really a breeze to make. You can see just how easy it is to put together on my YouTube channel. While you are there, take a second to subscribe.
Even though it was a hard to resist not eating both Apple Challahs, I knew if I wanted another tasty option, I would have to break one apart. The egg mixture is whisked together and then poured over the broken challah pieces. After sitting for 20 minutes, I popped the Apple Challah Baked French Toast into the oven and in no time at all, I had the most amazing dish.
I love to pour hot maple syrup over my Apple Challah Baked French Toast but it is just as wonderful without. Apple Challah Baked French Toast is perfect for breakfast, lunch, snack or dinnertime.
Trying to figure out it there is a time that is not appropriate to eat Apple Challah Baked French Toast? Don’t bother. It is, truly, a Fabulous Fall Food that is great anytime of the year!
Watch it:
| Apple Challah Baked French Toast #SundaySupper | Print |
- Apple filling:
- 4 golden delicious apples
- 2 tablespoons unsalted butter
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- Dough:
- 2 cups warm water, divided
- ¾ cup plus 1 tablespoon sugar, divided
- 2 packages (4½ teaspoons) active dry yeast
- 8 heaping cups all purpose flour, divided
- 3 eggs, room temperature, beaten
- ½ cup vegetable oil
- 2 teaspoons salt
- additional vegetable oil
- additional all purpose flour
- Egg wash:
- 1 egg
- sugar for sprinkling
- Egg mixture for 1 Apple Challah Baked French Toast:
- 5 eggs
- 1¼ cups sugar
- 4 cups ½ and ½
- 1 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- maple syrup
- For the apple filling:
- Melt the butter in a large sauté pan. Peel and core the apples and slice in large wedges (there will be about 8 wedges per apple). Slice each wedge into 4 pieces. Sauté the apples, sugar, and cinnamon over medium heat, covered, for 10 minutes, stirring periodically. Uncover and continue to cook the apples until they are soft and the juices in the pan have evaporated. Cool completely.
- For the dough:
- Into ½ cup warm water, add 1 tablespoon sugar. Stir until sugar is dissolved. Add the yeast and let it proof for about 10 minutes. The mixture will bubble up and go to the top of the mixing glass.
- Lightly oil a large container with a lid, using vegetable oil. Set aside.
- Place 7 heaping cups flour in the bowl of a stand-up mixer. Make a well and place the 3 eggs in it. Add ¾ cup sugar, vegetable oil, salt, 1½ cups warm water and proofed yeast.
- With the dough hook attachment, mix the ingredients together on low speed. While the mixer is running, gradually add in nearly all of the remaining cup of flour, about 5-7 minutes. Turn out onto a floured board. Knead in remaining flour, keeping the board floured as you work. Place kneaded dough into the greased bowl. Cover and let rise until the dough doubles in size.
- Line a large baking sheet with parchment paper and set aside.
- Push dough down in the middle and fold over and into itself. Divide dough in half. Roll the dough into a rectangle, about 12” x 8”. Spread half of the cooled apples over the dough, leaving a ½” border around all of the edges. Gently roll the dough into a long cylinder. Pinch the edges to seal the seam. With the seam facing you, tightly coil the dough. Pinch the seam under the outer coil. Transfer to the baking sheet and repeat with the other half of the dough. Cover with plastic wrap and set aside for 20 minutes.
- Preheat the oven to 350°.
- For the egg wash:
- Beat the egg in a small glass. Brush each loaf with the egg wash and sprinkle sugar over it. Bake the challah at 350° for 40 minutes.
- Cool on the pans.
- For the egg mixture:
- Preheat the oven to 350°. Butter a 9½” x 13½” x 2” (3 quart) pan and set aside.
- Whisk the eggs. Whisk in the sugar followed by the ½ and ½, vanilla and butter. Set aside.
- Break one of the Apple Challahs into small pieces and place the bread pieces into the buttered dish. Pour the egg mixture over all of the challah pieces. Push any challah into the mixture if they did not get covered in egg mixture. Set aside for 20 minutes.
- Bake at 350° for 40 minutes. Remove from the oven. Apple Challah Baked French Toast is best served hot but it, also, delicious at room temperature or cold.
- Serve with warm maple syrup.
- Betsy's tidbits:
- This Apple Challah recipe makes two loaves of bread. The egg filling is for one loaf that serves a large crowd. You may double the egg filling if making two pans of Apple Challah Baked French Toast. If not, the seond loaf of Apple Challah may be eaten or frozen.
- All stand up mixers are not made the same. If you feel like yours is not up to the task of mixing the dough, do not risk burning out your motor. Mix the dough together by hand.
- The recipe for the Apple Challah is not temperamental in terms of timing for the long rise. I have been able to produce a wonderful bread with a two hour rise, but have also had days where I could not get back to it for several hours and I still ended up with an Apple Challah that was delicious.
Many thanks to Conni from The Foodie Army Wife and Coleen from The Redhead Baker for hosting today’s Sunday Supper Movement event. Please be sure to check out all of the other Fabulous Fall Foods!
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
Soups, Stews, Chili, and Casserole
- Butternut Squash Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi’s Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
Salads and Side Dishes
- Brie and Pear Salad by Cindy’s Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane’s Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
Main Dishes
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet
Desserts and Baked Goods
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Bread French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma’s Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee’s Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D’s Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Apple and Gingerbread Cake by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips
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