Your Sunday Brunch Buffet: Baked Brioche

3 tablespoons unsalted butter, at room temperature, plus more for greasing pan
1/3 cup sweet Marsala wine
2 1/2 tablespoons raisins
1 medium orange
1 Gala or other sweet apple, peeled, cut into 1/4-inch cubes
4 1/2 tablespoons sugar
8 (3/4-inch) slices brioche (from 1/2-pound loaf)
3 large eggs
1/2 cup whole milk
an 8-inch square baking dish
Pre-heated oven 350º






Grease the 8-inch square baking dish with butter.

In a small saucepan, heat wine to a bare simmer; remove from heat, stir in raisins and set aside.




Grate 1 teaspoon zest from orange, then squeeze 1 tablespoon juice.

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat until melted; add apple and cook, stirring frequently, until golden and crisp-tender, about 8 minutes. Stir in 2 tablespoons sugar and cook 1 to 2 minutes more. Add raisins and wine, and orange juice; increase heat to high and cook for 1 minute. Transfer mixture to a large bowl. Wipe out skillet.




Spread remaining 2 tablespoons butter on both sides of bread slices; sprinkle both sides of slices with 1 tablespoon sugar. Return skillet to medium heat; toast bread in pan in batches until lightly golden.

In a large shallow bowl, whisk together eggs, milk, remaining 1 1/2 tablespoons sugar and orange zest. Soak bread slices, one slice at a time, in the egg mixture, until soaked through (reserve any remaining egg mixture.)

Put 4 bread slices in prepared baking dish; sprinkle with half of the apple mixture and top with remaining bread. Pour over
any remaining egg mixture, then sprinkle with remaining apple mixture.



Bake until brioche is heated through and set, about 20 minutes. Cool in dish on a wire rack for 5 minutes. Serve warm.