Save This skillet breakfast is the ultimate brunch indulgence I created when my family couldn't decide between French toast and apple pie one Sunday morning. The result? A glorious mashup that combines buttery brioche soaked in custard, cinnamon-spiced apples, and a crumbly streusel topping that creates the perfect textural contrast in every bite.
The first time I served this at our annual holiday brunch, my sister-in-law literally took a photo before each bite. Now it's requested at every family gathering, and I'm not complaining!
Ingredients
- Brioche or challah bread: provides the perfect buttery base that soaks up the custard beautifully while maintaining structure
- Whole milk and heavy cream: create a rich custard that transforms into a pudding-like texture beneath the crisp top
- Mix of tart and sweet apples: ensures balanced flavor and prevents the dish from becoming too sweet
- Cold butter for the crumb topping: must stay chilled until mixing for those perfect crumbly nuggets of goodness
- Fresh ground cinnamon: is worth the extra effort here as it infuses the entire dish with warmth
- Vanilla extract: use the real stuff for a noticeable depth of flavor that artificial varieties simply cannot match
Instructions
- Prepare Your Skillet:
- Generously butter your cast iron skillet or baking dish, making sure to coat the sides completely. This prevents sticking and adds another layer of rich flavor to the outer edges that will become deliciously crisp.
- Create The Apple Filling:
- Melt butter in a skillet until it begins to foam slightly. Add your diced apples and watch as they begin to release their juices. Sprinkle in the brown sugar and spices, stirring occasionally to coat evenly. The kitchen will fill with an intoxicating aroma as the apples soften and caramelize at the edges. When they're just tender but not mushy, add the cornstarch slurry which will transform the juices into a glossy sauce that clings to each apple piece.
- Mix The Custard Base:
- In a large bowl, whisk eggs until completely broken down and slightly frothy. Pour in milk and cream in a slow stream while continuing to whisk. Add sugar, vanilla, and cinnamon, whisking until the mixture is uniform in color and the sugar has dissolved completely. The custard should coat the back of a spoon when ready.
- Soak The Bread:
- Add bread cubes to the custard mixture and gently fold with a spatula, ensuring each piece gets evenly coated. Allow the bread to soak for exactly 5 minutes, occasionally pressing down gently to encourage absorption. The bread should be saturated but not falling apart.
- Layer The Components:
- Transfer half of the soaked bread to your prepared skillet, arranging in an even layer. Spoon half the apple filling over the bread, distributing the pieces evenly. Add the remaining soaked bread on top, then crown with the rest of the apple filling, making sure to include all the syrupy goodness.
- Create The Crumb Topping:
- Combine dry ingredients in a bowl with a fork. Add cold butter cubes and work quickly with your fingertips, pressing and releasing until the mixture resembles coarse pebbles of varying sizes. Avoid overworking which can melt the butter and create a paste instead of crumbs. Sprinkle this mixture evenly over the top of your skillet.
- Bake To Golden Perfection:
- Place the skillet in the preheated oven on the middle rack. Bake until the top is deeply golden and the center is set but still slightly jiggly. The custard should reach 160°F on an instant-read thermometer if you want to be precise. If the top browns too quickly, tent loosely with foil.
- Rest Before Serving:
- Allow the skillet to rest for a full 10 minutes after removing from the oven. This resting period allows the custard to set up properly and makes serving much easier. The wait is torture but absolutely necessary for the perfect texture.
Save The crumb topping is my secret weapon in this recipe. My grandmother taught me to use cold butter straight from the refrigerator and work quickly with my fingertips. The heat from your hands is just enough to incorporate the butter without melting it completely, creating those perfect buttery pockets that become crisp little treasures in the oven.
Make-Ahead Instructions
This breakfast skillet is practically designed for entertaining because you can do all the work the night before. Prepare everything up to the point of baking, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 5-7 minutes to the baking time. The flavors actually develop beautifully during this rest, making it even more delicious.
Perfect Pairings
This skillet walks the line between breakfast and dessert, making it incredibly versatile for serving. For a breakfast approach, offer a side of crispy bacon or breakfast sausage to balance the sweetness. The saltiness creates a perfect counterpoint to the rich, sweet skillet. For a more dessert-like presentation, a scoop of vanilla bean ice cream or lightly sweetened whipped cream on top of a warm serving is absolutely divine. My personal favorite is a drizzle of warm bourbon-infused maple syrup and a dollop of crème fraîche.
Seasonal Variations
Fall Harvest Version Use pears instead of apples and add a handful of dried cranberries to the filling for a festive autumn twist
Summer Delight Replace apples with fresh peaches and add blueberries for a seasonal summer version
Winter Comfort Add diced quince along with the apples and increase the warming spices like cinnamon and nutmeg
I've found that changing up the fruit based on what's in season not only keeps this recipe exciting year-round but also ensures you're always using the freshest, most flavorful ingredients available. The basic method remains the same, but the character of the dish transforms entirely.
Save This skillet breakfast is a comforting and impressive dish perfect for brunch or dessert. Its customizable nature and make-ahead convenience make it a go-to for any occasion.
Recipe FAQ
- → What type of bread works best for this skillet?
Brioche or challah are ideal for their rich texture and ability to soak up the custard mixture without becoming soggy.
- → Can I prepare this ahead of time?
Yes, you can assemble everything the night before. Cover and refrigerate, then bake fresh in the morning.
- → Which apples should I use?
Granny Smith or Honeycrisp provide great texture and tartness, but mixing apple varieties enhances flavor complexity.
- → How do I achieve a crisp crumb topping?
Use cold butter cut into the flour and sugar mixture for a topping that bakes up crisp and golden.
- → Are there any optional add-ins for texture?
Add chopped pecans or walnuts to the crumb layer for extra crunch and nutty flavor.
- → Can I serve this with anything else?
It pairs wonderfully with coffee, spiced chai, or a scoop of vanilla ice cream for an indulgent touch.