Apple-Pear Baked French Toast

For the French toast

• 1 loaf brioche, challah, cinnamon bread or sourdough, cut into 1-inch cubes
• 2 medium apples, peeled and diced
• 2 ripe but firm pears, diced
• 6 large eggs
• 2 cups milk
• ⅓ cup brown sugar
• 2 Tbsp maple syrup or honey
• 2 tsp vanilla extract
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 Tbsp butter, melted

For the crumble

• ½ cup old-fashioned oats
• ⅓ cup flour
• ⅓ cup brown sugar
• ½ tsp cinnamon
• 4 Tbsp cold butter, cubed

1. Grease a 9x13-inch baking dish. Add half the bread cubes and scatter half the apples and pears over them. Repeat with the remaining bread and fruit.
2. Whisk together the eggs, milk, brown sugar, maple syrup or honey, vanilla, cinnamon, nutmeg, salt and melted butter.
3. Pour the custard evenly over the bread. Gently press the bread into the custard so everything gets nicely saturated.
4. Cover and refrigerate for at least 2 hours, preferably overnight. If you're making it the same morning, let it soak for at least 30 minutes.
5. When ready to bake, heat the oven to 350°F.
6. Combine the oats, flour, brown sugar and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the French toast.
7. Bake uncovered for 45–55 minutes, until golden brown and set in the center. Let rest for 10 minutes before serving.

Serve warm with maple syrup, caramel sauce or local honey and an extra sprinkle of cinnamon.

Farm-fresh tip: Slightly stale bread is ideal because it absorbs the custard without becoming overly soft.