Caramel Apple French Toast
35 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Meet the brunch power move: thick-cut brioche soaked in vanilla-cinnamon custard, sizzled in butter till the edges are crisp and the center stays custardy, then crowned with warm Honeycrisp caramel apples and a proper pinch of salt to keep it balanced.
It is apple pie meets French toast, perfect for cozy weekends, holiday mornings, or spoiling overnight guests, with glossy caramel, real spice, and that soft-in-the-middle bite that makes plates come back clean.
Ingredients (4 servings)
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Ingredients for the French Toast:
- 8 slices brioche loaf, thick-cut brioche loaf 0.8 lb
- 4 large eggs large eggs 4 ct
- 1⅓ cups whole milk whole milk 10.64 fl oz
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
- 1½ tsp ground cinnamon ground cinnamon 0.14 oz
- 2½ Tbsp granulated sugar granulated sugar
- pinch salt salt
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
Ingredients for the Caramel Apple Topping:
- 3 medium Honeycrisp apples, peeled, cored, sliced Honeycrisp apples 1.5 lb medium
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- ⅓ cup brown sugar brown sugar 2.27 oz
- 3 Tbsp heavy cream heavy cream 1.5 fl oz
- ¾ tsp ground cinnamon ground cinnamon 0.07 oz
- pinch ground nutmeg ground nutmeg 0.06 tsp
- pinch salt salt
How to Make Caramel Apple French Toast
-
Set up and dry the brioche
Preheat the oven to 250 F and place a wire rack over a sheet pan to hold finished slices warm.
Lay the 8 slices of brioche out while you prep so the surface dries slightly for better custard absorption and browning.
Peel, core, and slice the 3 Honeycrisp apples and keep them in a bowl while you mix the custard.
-
Whisk the custard
In a shallow dish whisk 4 eggs, 1 1/3 cups whole milk, 1 1/2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 2 1/2 tablespoons sugar, and a pinch of salt until completely smooth.
Whisk until the cinnamon is evenly dispersed with no streaks for even flavor in every bite.
-
Preheat the pan
Heat a large nonstick or seasoned cast-iron skillet over medium heat for 2 minutes for consistent browning.
Add 1 tablespoon butter to the pan and let it foam but not brown before the first batch.
-
Soak the brioche
Dunk 2 slices of brioche in the custard for about 20 to 30 seconds per side until the center feels heavy but not soggy.
Let excess custard drip back into the dish so the pan does not flood and steam the bread.
-
Cook the French toast
Lay soaked slices in the hot pan and cook 2 to 3 minutes per side until deep golden with crisp edges.
Transfer cooked slices to the rack in the warm oven and repeat with remaining butter and bread.
Wipe the pan with a paper towel as needed to clear scorched milk solids for clean browning.
-
Start the caramel apples
In a separate skillet over medium heat melt 3 tablespoons butter until just lightly nutty and foamy.
Add the sliced apples and cook 3 to 4 minutes, stirring, until they start to soften and pick up a hint of color.
-
Build the caramel
Sprinkle in 1/3 cup brown sugar, 3/4 teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt and toss to coat.
Cook 2 to 3 minutes until the sugar melts and the apples are glossy with bubbling syrup.
Turn the heat to low, add 3 tablespoons heavy cream off the heat, then return to low and stir until smooth and slightly thickened.
-
Finish and serve
Stack warm French toast on plates and spoon the caramel apples and sauce over each portion.
Add an extra pinch of flaky salt or a dusting of cinnamon if you like your sweetness balanced and bold.
Substitutions
- Brioche -> Challah
- Challah brings similar richness and tenderness, and its braided crumb holds custard beautifully while still delivering those custardy centers and crisp edges.
- Honeycrisp apples -> Granny Smith or Pink Lady
- Granny Smith adds a bright tart snap that cuts the caramel sweetness, while Pink Lady stays firm and fragrant so you get defined slices instead of apple mush.
- Heavy cream -> Apple cider
- Reducing the cream to apple cider makes the sauce lighter and tangier with a classic caramel-apple vibe, and the natural pectin helps the caramel glaze cling to the toast.
Tips
- Dry the bread for better custard uptake
- Lightly stale or air-dried brioche drinks in custard without collapsing so you get a plush center instead of a wet sponge.
- Control the heat like a pro
- Medium heat gives you time to brown without burning the milk sugars, and a steady sizzle means your pan is doing its job.
- Brown the butter for the apples
- Let the butter go just nutty before adding apples to layer in toasty depth that makes the caramel taste more complex.
- Salt is nonnegotiable
- A small pinch in both custard and caramel sharpens flavors and keeps the sweetness from feeling flat.
- Keep batches crisp
- Hold finished slices on a rack in a low oven so steam does not sog out the crust you worked for.
- Use a wide shallow dish for custard
- A pie plate lets you coat evenly without breaking slices or over-soaking the edges.
- Finish the caramel off the heat
- Stir in cream off heat to avoid violent bubbling and grainy sauce, then return to low just to smooth and thicken.
Nutrition Facts *
| Energy | 1138 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 64 | g |
| Carbohydrates | 110 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I avoid soggy French toast?
- Dry the bread slightly, dip for 20 to 30 seconds per side, and cook over medium heat until the exterior is deeply golden so the crust sets before the center over-saturates.
- My caramel turned gritty, what happened?
- Crystallization happens if undissolved sugar on the pan edges gets stirred in, so melt the brown sugar fully before adding cream and keep the heat gentle once it is syrupy.
- The apples released a lot of liquid, what do I do?
- Keep cooking until the juices reduce to a syrup before adding cream so the sauce stays glossy and concentrated instead of watery.
- Can I make parts ahead?
- You can slice apples and mix the dry spices the night before, but whisk the custard fresh and cook the apples just before serving for best texture.
- Can I bake the French toast instead of pan-frying?
- Yes, arrange soaked slices on a buttered rack over a sheet pan and bake at 375 F for 12 to 15 minutes, flipping once, which yields even cooking with a slightly lighter crust.
- How do I scale this for a crowd?
- Double everything and use a griddle to cook 6 to 8 slices at a time while holding finished slices in a 250 F oven on racks.
Serving Suggestions
Warm a splash of bourbon or Calvados into the caramel for grown-up perfume, and finish with toasted pecans for crunch that plays against the custard-soft centers.
Serve with salty bacon or sausage and a strong coffee to balance the sweetness, or add a dollop of vanilla bean yogurt if you want a cool tangy contrast without going full whipped cream.
More pairings:
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