Caramel Apple French Toast
40 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 20 min | 40 min |
Introduction
This caramel apple French toast tastes like a cozy fall dessert, but it’s easy enough for a lazy weekend brunch.
Thick-cut brioche soaks up a cinnamon-vanilla custard, then gets piled high with soft, buttery caramel apples.
It’s perfect for holiday mornings, special-occasion breakfasts, or anytime you want a brunch that feels extra indulgent.
Ingredients (4 servings)
Ingredients for the French Toast:
Ingredients for the Caramel Apple Topping:
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How to Make Caramel Apple French Toast
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Prep the apples
Peel, core, and slice the apples into thin wedges, about 1⁄4 inch thick, so they cook quickly and evenly.
Set the slices aside near the stove so you can add them straight into the pan once the caramel starts.
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Cook the caramel apple topping
Place a large skillet over medium heat and add the 3 tablespoons butter for the topping.
Once the butter melts and foams, sprinkle in the brown sugar and stir until it looks like wet sand.
Add the apple slices and toss to coat them well in the buttery sugar mixture.
Cook, stirring often, until the apples are just tender and the mixture looks syrupy, about 6 to 8 minutes.
Stir in the cinnamon, nutmeg, and salt, then slowly pour in the heavy cream while stirring.
Let the topping bubble for 1 to 2 minutes until slightly thickened, then turn the heat to low to keep warm.
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Make the French toast custard
In a large bowl, whisk the eggs until the yolks and whites look fully combined.
Whisk in the sugar, cinnamon, vanilla, and salt until the mixture looks smooth and even.
Slowly whisk in the milk until you have a well blended custard with no streaks of egg.
Pour the custard into a wide shallow dish so you can dip the brioche slices easily.
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Preheat the pan or griddle
Place a large nonstick skillet or griddle over medium heat so it has time to warm evenly.
Add 1 tablespoon of the butter for the French toast and let it melt and coat the surface.
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Soak the brioche slices
Place one or two slices of brioche into the custard in a single layer.
Let them soak for 15 to 25 seconds per side, until the bread feels heavy but not falling apart.
Lift each slice and let the excess custard drip back into the dish before moving it to the hot pan.
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Cook the French toast
Lay the soaked brioche slices onto the buttered skillet, leaving a little space between each piece.
Cook until the bottom is golden brown and set, about 2 to 3 minutes, then flip carefully.
Cook the second side for another 2 to 3 minutes, until cooked through and lightly puffed.
Transfer cooked slices to a baking sheet and keep warm in a 200°F oven while you finish the rest.
Add a little more butter to the pan as needed and repeat with the remaining slices.
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Serve with warm caramel apples
Place one or two slices of French toast on each plate.
Spoon the warm caramel apple topping over the toast, making sure to drizzle some of the sauce too.
Serve right away while the toast is hot and the apples are still glossy and soft.
Substitutions
- Use challah instead of brioche
- Challah has a similar rich, eggy texture, so it soaks up the custard beautifully and still gives you very tender slices.
- Swap whole milk with half-and-half
- Half-and-half makes the custard richer and creamier, which gives the French toast a more custard-like, almost bread pudding texture.
- Try Granny Smith instead of Honeycrisp apples
- Granny Smith apples stay firmer and add a bright tart flavor, which balances the sweet caramel sauce very nicely.
Tips
- Dry the bread slightly
- If your brioche is very fresh, slice it and let it sit out for 20 to 30 minutes so it absorbs more custard.
- Control the caramel heat
- Keep the caramel apple mixture at medium heat so the sugar dissolves gently and does not burn or turn bitter.
- Test the pan with a small piece
- Before adding a full slice, cook a small corner of soaked bread to be sure the heat gives you steady browning.
- Stagger soaking and cooking
- Dip the next slices only when the pan is almost ready for them so the bread never gets soggy while waiting.
Nutrition Facts *
| Energy | 1137 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 64 | g |
| Carbohydrates | 109 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my French toast soggy in the center?
- The bread probably soaked too long or the heat was too high. Use thick slices, limit soaking time, and cook over steady medium heat.
- My caramel seized when I added the cream, what happened?
- The cream may have been too cold or added too quickly. Keep the heat at medium and pour the cream in slowly, stirring constantly.
- Can I make the caramel apple topping ahead of time?
- Yes, cook it up to one day ahead and refrigerate. Reheat gently over low heat, adding a splash of cream if it seems too thick.
- How do I keep the French toast warm for a crowd?
- Place cooked slices in a single layer on a baking sheet and hold them in a 200°F oven until all the slices are ready.
Serving Suggestions
This caramel apple French toast loves simple sides like salty bacon or breakfast sausage for a cozy sweet-and-savory plate.
For a brunch spread, add a bowl of Greek yogurt and fresh berries, which keeps everything feeling balanced and not overly rich.
If you want a bakery-style finish, dust the plates with powdered sugar or add a drizzle of warm maple syrup for extra indulgence.
More pairings:
Reviews
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Ethel, Oklahoma City, OK: Came out insanely good, with fluffy brioche and a rich caramel apple topping that tastes like fall in a skillet 😋🍎 Definitely making this again for weekend brunch.
: Love hearing that, Ethel! That fluffy brioche with the warm cinnamon-caramel apples really is pure fall-in-a-skillet. 😋🍎
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