Baked Cinnamon Toast With Fruit

• portions: 8 servings

Ingrédients

10 Tbsp. unsalted butter, room temperature, plus more for pan

½ cup sugar

1½ tsp. ground cinnamon

½ tsp. ground cardamom (optional)

Pinch of kosher salt

2 lb. apples, sliced, stone fruit, cut into thick wedges, blackberries, and/or blueberries

1 tsp. vanilla extract

1 loaf challah, brioche, or pullman, sliced ½" thick (you’ll need 12–15)

Maple syrup and vanilla ice cream (for serving)

Instructions

Place a rack in middle of oven and preheat to 350°. Butter a shallow 2-qt. baking dish. Mix sugar, cinnamon, cardamom, and salt in a small bowl. Toss fruit, vanilla, and ¼ cup sugar mixture in a medium bowl; set aside.

Spread 10 Tbsp. butter in a thin layer across each slice of bread, working butter all the way to the edges (you mighthave extra butter, depending on the size of your slices). Generously sprinkle remaining sugar mixture over buttered side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.

Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.

Divide baked cinnamon toast among plates, top with a scoop of ice cream, and drizzle with maple syrup. Do Ahead: Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300° oven.