Caramel Apple French Toast

This Caramel Apple French Toast pairs thick slices of brioche with a cozy cinnamon and vanilla custard, then tops everything off with buttery caramelized Honeycrisp apples. Perfect for brunch, Thanksgiving, Christmas, or really any special occasion, it's comfort food that feels like a celebration on your plate.

I first discovered this recipe while looking for a way to use up apples from a neighborhood picking trip. Now it’s a go to dish whenever friends come over, instantly warming up any gathering.

Ingredients

• Brioche loaf: Eight slices of thickcut brioche loaf giving the base a rich, tender crumb dayold bread works best for soaking up custard without falling apart
• Large eggs: Four large eggs as the custard’s protein backbone, holding the mixture together and adding fluffiness
• Whole milk: One and onethird cups of whole milk to create a creamy texture for soaking
• Pure vanilla extract: One and a half teaspoons of pure vanilla extract to deepen the aroma and sweetness naturally
• Ground cinnamon: One and a half teaspoons of ground cinnamon brings that classic warming spice essential to the flavor profile
• Granulated sugar: Two and a half tablespoons of granulated sugar to lightly sweeten the custard for balance
• Salt: A pinch of salt to enhance all the flavors without overpowering
• Unsalted butter: Three tablespoons of unsalted butter to cook the toast until crisp and golden brown
• Honeycrisp apples: Three medium Honeycrisp apples peeled, cored, and sliced; these add a tart, crisp bite that holds up beautifully when caramelized
• Unsalted butter for topping: Additional three tablespoons unsalted butter for the apple topping that enriches the sauce
• Brown sugar: One third cup of brown sugar introduces molasses notes, perfect for caramelization
• Heavy cream: Three tablespoons of heavy cream to create a smooth, velvety caramel sauce
• Ground cinnamon for topping: Threequarters teaspoon of ground cinnamon complements the sweetness in the apples topping
• Ground nutmeg: A pinch of ground nutmeg adds warmth and subtle complexity
• Salt for topping: A tiny pinch of salt helps balance the caramel apple topping

Instructions

Prepare the custard mixture:

In a mixing bowl, whisk the eggs, whole milk, vanilla extract, cinnamon, granulated sugar, and a pinch of salt until the mixture is smooth and homogenous. This custard will soak into the brioche, infusing it with rich spice.

Soak the brioche slices:

Arrange the thick brioche slices in a shallow dish and pour the custard over them. Let each side soak for about two minutes but be careful. Soaking too long will cause the bread to become mushy and fall apart when cooking.

Cook the French toast:

Heat three tablespoons of butter in a large nonstick skillet or griddle over medium heat. Working in batches, place the soaked brioche slices in the pan and cook for three to four minutes on each side. Look for a deep golden brown color with a slight puffiness. Move finished slices to a wire rack or keep them warm in a low oven to maintain crispness.

Prepare the caramel apple topping:

In a clean skillet, melt three tablespoons of butter over medium heat. Add the sliced apples and sauté for four to five minutes until the edges soften. Sprinkle in the brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir and continue cooking for three to four minutes until the apples turn tender and caramelized. Pour in the heavy cream, letting it bubble for about thirty seconds while gently stirring to create a silky caramel sauce.

Assemble and serve:

Place the warm French toast slices on plates and generously spoon the caramel apple topping over them. Serve immediately to keep the toast crisp and the topping luscious.

One chilly autumn morning, making this recipe after a fresh applepicking trip became a family tradition. It’s the smell of caramel and cinnamon wafting through the house that never fails to make everyone smile.

Storage Tips

Store any leftover cooked French toast and caramel apples separately in airtight containers in the refrigerator. The toast will keep well for up to three days while the topping stays fresh for two to three days. Reheat the toast in a skillet or oven to restore crispness, and gently warm the apple topping on the stove to bring back that silky caramel texture without breaking the apples down too much.

Ingredient Substitutions

Challah bread can replace brioche and produces similarly tender results with a slightly chewier crumb. Granny Smith apples offer a bolder tartness that pairs wonderfully with the sweet caramel, especially if you prefer more balance in sweetness. Use coconut cream instead of heavy cream for a dairy free version; this swap brings a hint of tropical richness, making the caramel sauce silky and luxurious without dairy.

Serving Suggestions

Add toasted pecans or walnuts to the caramel apple topping for a satisfying crunch and extra flavor layers. Serve with a dusting of cinnamon sugar or a spoonful of whipped cream to boost the brunch vibe. For a decadent twist, a scoop of vanilla bean ice cream complements the warm toast and caramel apples perfectly.

Serve the French toast warm with the caramelized apples for the best texture and flavor. Enjoy immediately for a comforting autumn brunch.

Common Questions About Recipes

→ Why is my toast soggy in the center?

Oversoaking or using fresh soft bread causes sogginess. Use thick, slightly dried slices and soak briefly until just saturated.

→ How can I thicken thin caramel sauce?

Simmer gently, stirring often, until it reduces and coats the spoon. Add more cream if needed and reduce again for silkiness.

→ What to do if apples remain firm after cooking?

Extend sautéing or add a tablespoon of water to steam and soften before adding cream for caramelization.

→ Can the components be prepared ahead?

Prepare custard and caramel apple topping up to a day ahead. Store separately and reheat before assembly for best texture.

→ What if I don't have a nonstick skillet?

Use a well-seasoned cast iron skillet and add extra butter between batches to prevent sticking and ensure golden browning.