Caramelized Apple French Toast
Thick brioche slices fried golden and topped with maple caramelized apples cooked in butter, brown sugar and rum. Finished with a spoonful of vanilla bean whipped cream.
Servings: 4
Calories: 586kcal
Ingredients
Custard
- 3 eggs
- 1⅔ cups whole milk
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1½ teaspoon vanilla extract
- Pinch of salt
French Toast
- 1 loaf brioche cut into thick slices (¾-1 inch / 2-2.5 cm)
- Butter for cooking
Maple Caramelized Apples
- 3-4 apples peeled and cut into wedges (about 1¼ lb / 550 g)
- 3 tablespoon unsalted butter
- ¼ cup brown sugar
- ½ cup maple syrup
- 3 tablespoon dark spiced rum or bourbon
- 1 cinnamon stick
- 1 teaspoon lemon zest optional
Vanilla Bean Whipped Cream
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Make the apples: Melt the butter in a large, wide skillet over medium heat. Stir in the brown sugar and maple syrup. Let it bubble gently for 1 minute.3 tbsp unsalted butter, ¼ cup brown sugar, ½ cup maple syrup
- Take the pan off the heat and add the rum or bourbon. Stir it in, then return the pan to the heat.3 tbsp dark spiced rum or bourbon
- Add the cinnamon stick and lemon zest, if using. Add the apple wedges last and gently stir to coat.1 cinnamon stick, 1 tsp lemon zest, 3-4 apples
- Cook over medium heat, stirring occasionally, for 8-10 minutes. The apples should be tender but still hold their shape, and the sauce should be thick enough to coat a spoon. Turn the heat to low to keep them warm.
- Make the custard and cook the toast: In a wide, shallow dish, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla, salt and milk until smooth.3 eggs, 2 tbsp brown sugar, 1 tsp ground cinnamon, ¼ tsp freshly grated nutmeg, 1½ tsp vanilla extract, Pinch of salt, 1⅔ cups whole milk
- Dip each brioche slice in the custard for a few seconds on each side. It should be well coated but not completely soaked.1 loaf brioche
- Heat a small knob of butter in a large frying pan over low heat. I use about one small knob for every 3 slices.Butter
- Add the brioche slices and cover with a lid. Cook for a few minutes on each side until golden and crisp around the edges. Repeat with the remaining slices, adding fresh butter each round.
- Whip the cream: Beat the heavy cream with the powdered sugar and vanilla paste until soft peaks form.½ cup heavy cream, 1 tbsp powdered sugar, ½ tsp vanilla bean paste
- Serve the French toast warm with the caramelized apples and a spoonful of vanilla bean whipped cream.
Notes
Use thick brioche slices (¾-1 inch / 2-2.5 cm) and dip for just a few seconds per side. Cook the apples until tender but still holding their shape. Replace the rum or bourbon with apple juice for an alcohol-free version. Store the apples and whipped cream separately from the French toast.
Nutrition
Calories: 586kcal | Carbohydrates: 73g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 103mg | Potassium: 483mg | Fiber: 4g | Sugar: 64g | Vitamin A: 1123IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 1mg
