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Apple Cinnamon French Toast

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Apple Cinnamon French Toast combines golden, custardy bread with tender apples cooked in a buttery cinnamon-brown sugar sauce. It is a warm and comforting breakfast perfect for weekend brunches, fall mornings, and holidays.

Ingredients

  • 8 slices thick-cut brioche, challah, or French bread
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, divided
  • 3 medium apples, peeled, cored, and thinly sliced
  • 1/3 cup brown sugar
  • 1 tablespoon lemon juice
  • Maple syrup, for serving
  • Chopped pecans or walnuts, optional
  • Powdered sugar, optional

Instructions

  1. Peel and core the apples, then cut them into thin, even slices.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the apples, brown sugar, 1/2 teaspoon cinnamon, and lemon juice.
  3. Cook the apples for 6 to 8 minutes, stirring occasionally, until tender and coated in a glossy cinnamon sauce. Reduce the heat and keep warm.
  4. In a shallow bowl, whisk together the eggs, milk, vanilla extract, remaining 1/2 teaspoon cinnamon, nutmeg, and salt until thoroughly combined.
  5. Preheat a separate skillet or griddle over medium heat and melt some of the remaining butter over the cooking surface.
  6. Dip each slice of bread into the egg mixture, coating both sides and allowing it to absorb some custard without becoming soggy.
  7. Transfer the soaked bread to the hot skillet and cook for 2 to 3 minutes per side, until golden brown and cooked through in the center.
  8. Repeat with the remaining bread, adding more butter to the skillet as needed.
  9. Place the warm French toast on serving plates and spoon the cinnamon apples and their buttery sauce over the top.
  10. Serve with maple syrup and, if desired, chopped pecans or walnuts and a light dusting of powdered sugar.

Notes

  • Slightly stale, thick-cut brioche, challah, or French bread absorbs the custard well without becoming overly soft.
  • Firm apples such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady hold their shape well during cooking.
  • For Apple Pecan French Toast, stir chopped toasted pecans into the apple topping before serving.
  • For stronger apple pie flavor, add small amounts of ginger, cloves, or allspice.
  • For a dairy-free version, use unsweetened oat or almond milk and plant-based butter or neutral cooking oil.
  • Store the cooked French toast and apple topping separately in airtight containers in the refrigerator for 3 to 4 days.
  • Cooked French toast without the apple topping can be frozen for up to 2 months.
  • Reheat French toast in a toaster oven, conventional oven, or skillet for the best texture, and gently reheat the apples separately.

Nutrition

Find it online: https://thefamilycooking.com/apple-cinnamon-french-toast/