If autumn had a “signature breakfast,” this would be it. This Caramel Apple French Toast is everything you want in a weekend brunch: thick slices of buttery brioche soaked in a spiced custard, topped with tender, cinnamon-kissed apples and a silky homemade caramel sauce.
It’s the kind of meal that turns your kitchen into a cozy café. The smell of sautéing apples and warming cinnamon is enough to get everyone out of bed. While it looks and tastes like a restaurant luxury, it’s surprisingly simple to put together. Whether it’s for a holiday morning or just a “treat yourself” Sunday, this recipe is pure comfort on a plate.
Why You’ll Love This Recipe
- Texture Contrast: You get the soft, custard-like center of the brioche paired with the slight bite of caramelized apples.
- Warm Spices: Infused with cinnamon and nutmeg, it hits all the right cozy notes.
- The Ultimate Sauce: The pan-caramel serves as both the cooking liquid for the apples and the topping for the toast.
- Brunch Perfection: It’s sophisticated enough for guests but easy enough for a family breakfast.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy-Intermediate
Ingredients
For the Spiced Apples:
- 2 large Granny Smith apples, peeled and sliced
- 4 Tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup heavy cream (to turn the drippings into sauce)
For the French Toast:
- 8 thick slices of Brioche or Challah bread
- 4 large eggs
- 1 cup whole milk
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Butter (for the griddle)
Instructions
- Sauté the Apples: In a large skillet over medium heat, melt 4 Tbsp of butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until the apples are tender and the sugar has turned into a bubbling caramel syrup.
- Make it Saucy: Stir in the 1/4 cup of heavy cream into the apple mixture. Let it simmer for 1 more minute until thickened, then remove from heat and set aside.
- The Custard: In a shallow dish, whisk together the eggs, milk, sugar, vanilla, and cinnamon until well combined.
- Soak: Dip each slice of brioche into the custard, allowing it to soak for about 10–15 seconds per side (don’t let it get soggy!).
- Griddle: Melt a knob of butter on a griddle or large skillet over medium heat. Fry the bread for 3–4 minutes per side until golden brown and slightly crisp on the edges.
- Assemble: Stack the French toast on plates. Spoon a generous amount of the warm caramel apples and extra sauce over the top.
- Serve: Finish with a dollop of whipped cream or a sprinkle of powdered sugar if you’re feeling extra indulgent!
Chef’s Tips for Success
- Tip 1 (Use Stale Bread): Slightly stale bread absorbs the custard better without falling apart. If your bread is fresh, leave the slices out on the counter for an hour before starting.
- Tip 2 (Apple Choice): I recommend Granny Smith or Honeycrisp. They hold their shape perfectly when sautéed and provide a tart balance to the sweet caramel.
- Tip 3 (Low and Slow): Cook the French toast over medium or medium-low heat. This ensures the center cooks through and the custard sets before the outside burns.
Encouraging Conclusion
There is nothing quite like the first bite of this Caramel Apple French Toast. It’s rich, warm, and feels like a special occasion every time.
