Description
Warm and comforting Apple Cinnamon French Toast, featuring slices of challah or brioche soaked in a rich custard, topped with caramelized apples and a sprinkle of nuts. Perfect for a weekend brunch!
Ingredients
Scale
- 6 slices challah or brioche bread, about 1 inch thick
- 4 large eggs
- 1 cup milk (whole milk recommended)
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for cooking
- 1 large apple, peeled, cored, and diced
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, for the apple topping
- 1/4 cup chopped pecans or walnuts (optional)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Apple Topping: In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the diced apple and cook, stirring occasionally, for 5-7 minutes, until softened. Sprinkle with brown sugar and cook, stirring constantly, until the sugar melts and coats the apples (2-3 minutes). If using nuts, add them during the last minute to toast. Remove from heat and set aside.
- Make the Custard: In a large, shallow dish, whisk together the eggs, milk, and heavy cream until well combined.
- Add the granulated sugar, cinnamon, nutmeg, allspice, vanilla extract, and salt to the egg mixture. Whisk everything together until the sugar is completely dissolved and the spices are evenly distributed.
- Soak the Bread: Gently place each slice of bread into the custard mixture, one at a time. Let the bread soak for about 2-3 minutes per side, or until it is thoroughly saturated with the custard.
- Cook the French Toast: Heat a large griddle or skillet over medium heat. Add 1 tablespoon of butter and let it melt completely. Carefully place the soaked bread slices onto the griddle. Cook the French toast for about 3-4 minutes per side, or until it is golden brown and cooked through.
- Serve: Place the warm French toast on plates. Spoon a generous amount of the warm apple topping over each slice of French toast. Drizzle with maple syrup to taste. If desired, dust with powdered sugar for an extra touch of sweetness and visual appeal.
Notes
- Bread Choice: Challah and brioche are recommended, but Texas toast, sourdough, or croissants can also be used. Adjust soaking time accordingly.
- Spice Variations: Experiment with cardamom, ginger, or cayenne pepper.
- Fruit Variations: Use peaches, pears, or berries instead of apples.
- Nut Variations: Use almonds, hazelnuts, or macadamia nuts.
- Make-Ahead Option: Prepare the custard and apple topping ahead of time and store them in the refrigerator overnight.
- Baking Option: For a large crowd, bake the French toast in the oven. Arrange the soaked bread slices in a greased baking dish and bake at 350°F (175°C) for about 20-25 minutes, or until golden brown and cooked through.
- Add Cheese: For an extra decadent treat, try adding a layer of cream cheese or mascarpone cheese between two slices of soaked bread before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes