Apple French Toast


2 tablespoon(s) unsalted butter, plus more for griddle
4 large crisp-sweet apples (such as Jonamac or Empire), cored and cut into 1/2-inch cubes
3/4 teaspoon(s) nutmeg
1/4 cup(s) granulated sugar
1 loaf(s) (15-ounce) challah, cut into 1 1/2-inch-thick slices
3 large eggs
1/2 cup(s) milk
1/4 teaspoon(s) cinnamon
1/8 teaspoon(s) salt
Confectioners' sugar, for sprinkling


In a large skillet over medium heat, melt butter. Add apples and 1/4 teaspoon nutmeg and cook until apples begin to brown, about 5 minutes. Add 2 tablespoons water and granulated sugar; stir to coat apples. Cook until fruit is tender, about 5 more minutes, then set aside.
Heat a griddle or large skillet over medium heat. Heat oven to 350 degrees F. Fit a baking pan with a wire rack; set aside.

Make a 2-inch slit into each bread slice to create a pocket. Stuff about 3 tablespoons apple mixture into each bread pocket; press to close. In a large, shallow bowl, whisk together eggs, milk, cinnamon, salt and remaining 1/2 teaspoon nutmeg.

Brush griddle with butter. Dip bread slices into egg mixture; cook until golden, about 2 minutes per side. Transfer to prepared baking pan; bake batch until heated through, 12 to 15 minutes. Sprinkle with confectioners' sugar.

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