1 large Honeycrisp apple, peeled, cored, cut into cubes
INGREDIENTSFOR CRISP TOPPING
¼ cup brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
A pinch of nutmeg
A pinch of salt
6 tablespoons cold unsalted butter, cut into tiny cubes
In a medium bowl, whisk together 3 eggs lightly. Add brown sugar, granulated sugar, heavy cream, ground cinnamon, ground nutmeg, and salt. Mix until well combined. Further add a cup of milk and whisk until incorporated. Set aside the egg mixture.
Cut the bread slices and apple into large cubes. Grease 2 quart baking dish or 8x8 square pan. Transfer the bread cubes to the prepared baking dish. Top the bread cubes with apple cubes.
Pour the egg mixture over the bread mixture and press with spatula, so that the bread absorbs the egg mixture. Cover with cling wrap and let it rest for 30 minutes in the refrigerator.
Pre-heat oven to 375 degrees Fahrenheit. Meanwhile prepare the crisp topping.
In a medium bowl, add all the ingredients required for crisp topping. Using the fork blend the mixture until it forms crumbles. The butter doesn’t need to blend completely.
Remove the baking dish from the refrigerator, sprinkle the prepared crisp topping over the bread mixture evenly.
Cover with foil and bake for 30 minutes, remove the foil, and bake for another 10 minutes until the topping becomes golden brown color and the casserole was baked completely.
Let it cool for 10 minutes over counter, then slice and serve with a drizzle of maple syrup.