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40 min
|
intermediate
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.
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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.
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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Mary, Calgary, Canada: My family loves this recipe, just as it is written -- with the caramel apples on top. It makes a great brunch treat as well. The homemade topping is really delicious on it.
: So nice to hear, Mary!
Marie: Wonderful! Why bother going out for brunch when you can make this right at home?! Since I was only making it for 2, I cut the brioche part in half, but kept the full amount of the caramel apple topping. So good! I cooked the toast in a large nonstick skillet and it still took about the same time per batch as written.
: Happy it worked so well for you, Marie!
Helen, Lexington, KY: This is fabulous! 😋 I use 8 slices of day old brioche instead of fresh. This makes for a denser french toast.
: Love that tip, Helen! Day-old brioche soaks up the cinnamon custard without going soggy, and if it ever feels too dense, just shorten the soak by a few seconds per side.
Emma Lee, New York: I've made this several times and everyone loves it, however for my taste I cut back a little on the brown sugar in the apple topping.
: Glad it’s been a repeat at your place, Emma! Cutting back the brown sugar in the caramel apple topping is an easy tweak, and if you ever miss the “caramel” vibe you can bump up the cinnamon or add a pinch of salt to keep it tasting rich.
lala, Huntsville, AL: I have made this several times and it is a big hit each time. 🍎 I add a little extra cinnamon and a tiny pinch of nutmeg in the egg mixture and then spoon the warm apples over the top. 🍯 Super yummy and easy.
: Love hearing that, lala!
Martha Fletcher, Grand Rapids, MI: My family loves this recipe, just as it is written, with thick-cut brioche and those warm caramel apples. It makes a great holiday-morning breakfast as well. The cinnamon-vanilla custard is really delicious with the buttery apple topping.
: Happy to hear it, Martha!
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!
Please post your feedback and pictures here. We’d love to hear from you!
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