In our September issue, we are honored to have Euna Mae’s Amy Nelson Hannon to offer her insights on hospitality and tips for creating a perfect fall brunch. For recipes from the menu featured in the magazine, visit the Euna Mae’s blog. Here’s her recipe for a perfect autumn sweet treat:
APPLE BROWN BETTY
6 cups (about one loaf) finely cubed brioche or challah
7 apples, thinly sliced *I prefer 4 Honeycrisps and 3 Granny Smiths
1 cup sugar
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
zest of one lemon
1/8 tsp. salt
1/2 cup + 2 Tbsp. apple cider
1 Tbsp. apple cider vinegar
juice of one lemon
3-4 Tbsp. unsalted butter plus
more for buttering dish
Preheat the oven to 350F.
In a small mixing bowl, combine sugars, nutmeg, cinnamon, salt, and lemon zest.
In a one-cup measuring cup with a pour spout, combine the apple juice, apple cider vinegar, and lemon zest.
Generously butter a 9×13 glass or ceramic baking dish. Spread 1/3 of the finely cubed brioche in the bottom of the pan. Bread should be cubed as finely as possible!
Lay half of the sliced apples over the bread cubes and cover with 1/2 of the sugar mixture.
Carefully drizzle the juice mixture all over the apples. Then follow with another third of the bread, then the remaining apples, and the rest of the sugar mixture. Top with the remaining bread cubes.
Cover the top with very thin, thin, thin slices of cold butter which will brown the top layer of bread and melt down into the apples. Mmmm!
Cover and bake 40 minutes, then uncover and bake 15 minutes more.
Serve with ice cream and a drizzle of caramel sauce.
For more of the recipes from Amy Nelson Hannon’s brunch feature in our September issue, visit the Euna Mae’s blog: Cranberry Almond Granola and Spinach Mushroom Frittata with Bacon