Stoked at Home

2 In a skillet over medium heat, melt the butter.
3 Add diced apples, brown sugar, and cinnamon.
4 Cook 5–7 minutes, just until softened and glossy.
5 Remove from heat and let cool slightly.
7 Grease a 9×13 baking dish.
8 Add half of the bread cubes to the dish.
9 Spoon the apple mixture evenly over the bread.
10 Top with remaining bread cubes.
12 In a bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
13 Pour evenly over the bread.
14 Gently press the bread down so everything is soaked.
15 Cover and refrigerate at least 4 hours or overnight.
17 Preheat oven to 350°F.
18 Remove dish from the fridge while the oven preheats.
19 Uncover and drizzle a little melted butter over the top (this helps create a golden, bakery-style finish).
20 Bake for 40–45 minutes, until puffed, lightly golden, and just set in the center.
21 (It should still be soft and custardy — not dry.)
23 Gently melt the cream cheese (microwave in short bursts or over very low heat).
24 Whisk until smooth.
25 Whisk in powdered sugar, vanilla, and 2 tablespoons milk.
26 Add more milk 1 tablespoon at a time until thin and drizzle-able. This is meant to be light, not thick frosting.
29 Spoon or slice the French toast bake onto plates and finish with a light drizzle of cream cheese glaze.
30 Optional: maple syrup