The Secret Sauce

These over-the-top breakfasts are dripping with goodness.

- MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

Brandied Apple

CHALLAH FRENCH TOAST

Chocolate Soufflé

PANCAKES

Glazed Raspberry

CRUMB CAKE

Caramel

MONKEY BREAD

BRANDIED APPLE CHALLAH FRENCH TOAST

ACTIVE: 45 min

TOTAL: 45 min

SERVES: 4 to 6

1 15-ounce loaf challah bread, ends trimmed

5 large eggs

1 cup half-and-half

1 tablespoon granulated sugar

Pinch of salt

1/2 teaspoon pure vanilla extract

1/3 cup confectioners' sugar

1 stick unsalted butter

2 Golden Delicious apples, peeled and sliced into 1/2-inch-thick wedges

1/4 teaspoon ground cardamom

1/4 cup honey

1 tablespoon fresh lemon juice

3 tablespoons brandy

1. Preheat the oven to 325°. Line a large rimmed baking sheet with foil; set aside. Slice the challah into eight 34- to 1-inch-thick pieces. Whisk the eggs and half-and-half in a large shallow dish, then whisk in the granulated sugar, salt and vanilla until the sugar is dissolved and the custard is smooth. Put the confectioners' sugar in a fine-mesh strainer.