Cast Iron Caramelized French Toast

Cast Iron Caramelized French Toast
4 T. unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 c. brown sugar, divided
1 t. ground cinnamon, divided
1/4 c. water
20 slices French bread (1/2″ thick and quartered)
8 eggs
1-3/4 c. half-and-half, divided
1/4 t. ground nutmeg
1 T. lemon zest
1 t. pure vanilla extract
1/4 c. maple syrup (plus additional for serving, if you like)
1/4 c. chopped pecans (optional)
Melt 2 T. butter in cast iron skillet over medium heat; add apples, 1/2 cup sugar, and 1/2 tsp cinnamon; cook, stirring occasionally, 5 minutes; stir in water and cook 5 more minutes until apples are caramelized; transfer mixture to bowl and set aside
Wipe skillet clean; add 2 T. butter to skillet and melt; remove from heat and place half the bread in bottom of skillet; top with half the apple mixture followed by remaining bread; set aside; cover remaining apple mixture and refrigerate
To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup sugar, nutmeg, 1/2 t. cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
Preheat oven to 375.  Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes.
Spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup half-and-half; sprinkle pecans over top, cut and serve with additional maple syrup

Recipe adapted from: Cast Iron Skillet: Big Flavors