Fruited French Toast Casserole

5 medium apples

½ cup dried apricots, sliced

½ cup dried cherries, chopped

2 tablespoons unsalted butter

½ cup packed light brown sugar

1½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

10 thick slices callah (leave out several hours to dry)

8 large eggs

½ cup granulated sugar

3½ cups 2 percent milk

1 tablespoon vanilla extract

Peel, core and cut the apples into ¼-inch-thick slices.

Heat the butter in a saute pan over medium heat until it starts to foam. Add the apples, apricots and cherries and cook until the apples are tender, about 10 minutes. Turn off the heat and stir in the brown sugar, cinnamon and nutmeg. Set aside.

Butter a 9-by-13-inch baking dish.

Cut the bread into halves or thirds and arrange the bread in two layers overlapping as necessary.

Beat the eggs in a medium bowl. Add sugar, milk and vanilla and whisk until the sugar disolves. Pour the mixture over the bread, making sure to soak every piece. Spoon the fruit over the top. Cover, and refrigerate overnight.

The next morning, heat the oven to 350 degrees.

Uncover the casserole and put it in the oven (you don’t have to wait for the oven to come to temperature) and bake 50-55 minutes. The casserole will puff up and be slightly browned and the custard shouldn’t jiggle when you shake the pan. Remove from the oven and let it rest for 10 minutes before serving.

Serves eight.

Inspired by “Brunch” by Gale Gand (2009 Clarkson Potter)