Chef Gigi Gaggero

A warm, simple, yet indulgent cold-weather holiday breakfast or dessert that’s perfectly gooey. Tangy winter apples, topped with vanilla sauce and in just enough salted caramel to make it even more special!

For The Strada Mixture

6 tablespoons unsalted butter

5 medium tart baking apples, such as Granny smiths, peeled, cored, and quartered

3/4 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 lemon juiced

3/4 cup granulated sugar

1/4 teaspoon kosher salt

3 eggs, slightly beaten

2 cups whole milk

1 1/2 cups heavy cream

2 teaspoons vanilla extract

1 loaf of Brioche or French Bread loaf or baguette cut crosswise into 1/2 inch slices ( As if you were making French toast)

For The Vanilla Sauce

2 cups milk

1 vanilla bean, halved lengthwise, seeds scraped and reserved

6 egg yolks  

1/4 cup sugar

Step 1: Make the vanilla sauce by whisking the sugar and egg yolks in a 4-quart heavy-bottomed saucepan, adding milk, the vanilla bean pod, and the seeds. Stir until smooth over medium heat; slowly cook, stirring with a wooden spoon. Do not walk away; the eggs will scramble if you are not careful ) until the mixture is thick enough to coat the back of the spoon, about 8-10 minutes. Remove from heat, pour through a fine strainer into a bowl; pour another bowl filled with ice and a little water to rapidly cool the mixture, then set aside covered and chill in the fridge.

Step 2: Preheat your oven to 375 F. Heat the butter in a 12″ cast iron skillet over medium-high heat. Add apples and cook, stirring, until just soft, for about 10 minutes. Add half of the brown sugar, then the cinnamon, nutmeg, and lemon juice. Cook until the sugar melts. Remove from heat and let cool.

Step 3: In a large bowl, whisk the remaining brown sugar, sugar, salt, and eggs until smooth. Add milk, cream, and vanilla, and combine.

Step 4: Add bread slices to the skillet with apples, lodging them around the apples. Pour the egg mixture over the top, making sure all the bread and apples are covered. Rest for about 20 minutes, pressing the bread once or twice until it soaks up most of the egg mixture. Bake until golden brown and slightly puffed, about 35 minutes.

While warm, scoop into serving bowls and drizzle with cold vanilla sauce!