Description
This Cinnamon Apple French Toast recipe combines thick-cut bread soaked in a cinnamon-vanilla custard with tender, caramelized apples. Perfect for a cozy fall breakfast, it offers a sweet and comforting dish that’s easy to prepare on the stovetop, topped with maple syrup and powdered sugar for extra indulgence.
Ingredients
Scale
For the French Toast:
- 6 slices thick-cut bread (such as brioche or Texas toast)
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
For the Cinnamon Apples:
- 2 apples (such as Honeycrisp or Fuji), peeled and thinly sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
For Serving:
- Maple syrup
- Powdered sugar
Instructions
- Caramelize the Apples: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the sliced apples, brown sugar, and 1/2 teaspoon cinnamon. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside.
- Prepare the Custard Mixture: In a shallow bowl, whisk together 2 large eggs, 3/4 cup milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until well combined.
- Heat the Skillet for French Toast: Place a nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter to coat the surface.
- Soak the Bread: Dip each slice of bread into the custard mixture, allowing it to soak briefly on both sides to absorb the liquid without becoming soggy.
- Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for 2 to 3 minutes on each side, or until the bread is golden brown and cooked through.
- Serve: Arrange the French toast slices on plates, spoon the warm cinnamon apples over the top, and drizzle with maple syrup. Dust with powdered sugar if desired, and serve immediately for best taste.
Notes
- Use day-old bread for best results as it soaks up the custard without falling apart.
- For additional fall flavor, add a dash of nutmeg or a splash of apple cider to the egg mixture.
