Description
Apple cinnamon French toast is a cozy, comforting breakfast featuring thick slices of bread soaked in a cinnamon-spiced custard, then pan-fried to golden perfection and topped with tender sautéed apples. It’s the perfect way to start a fall morning or enjoy a special weekend brunch.
Ingredients
For the French Toast:
- 6 slices brioche or challah bread
- 3 large eggs
- 1 cup whole milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for frying
For the Apple Topping:
- 2 apples (such as Honeycrisp or Granny Smith), peeled and sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon water
- Pinch of salt
Instructions
- Prepare the Custard: In a shallow bowl, whisk together the eggs, milk, ground cinnamon, nutmeg, vanilla extract, and a pinch of salt until well combined and smooth.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and add a little butter or oil to coat the surface. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side. Place the soaked bread slices onto the heated skillet and cook for 2 to 3 minutes per side until golden brown and cooked through.
- Make the Apple Topping: While the French toast is cooking, melt butter in another skillet over medium heat. Add the peeled and sliced apples, brown sugar, ground cinnamon, water, and a pinch of salt. Stir occasionally and cook for 6 to 8 minutes until the apples are tender and the sauce becomes syrupy and caramelized.
- Serve: Plate the warm French toast and top each serving with a generous portion of the cinnamon sautéed apples. Optionally, drizzle with maple syrup or sprinkle powdered sugar for added sweetness.
Notes
- You can prepare the apple topping ahead of time and reheat just before serving to save time.
- Try using a mix of apple varieties such as Honeycrisp and Granny Smith for a more complex flavor.
- For a richer custard, substitute half-and-half or heavy cream for the whole milk.
