Cinnamon Apple French Toast Recipe

Prep apples

Preheat oven to 375°F (190°C). Core and peel (optional) the apples, then cut them into 1/2-inch thick wedges or 1-inch cubes so they cook evenly.

In a medium ovenproof skillet or baking dish, melt 2 tablespoons butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, vanilla extract, and lemon juice; stir until sugar dissolves and mixture becomes syrupy, about 1 minute.

Add the apple pieces and toss to coat evenly. Pour 60 ml (about 1/4 cup) water into the pan and stir gently to combine. Arrange apples in a single layer as much as possible.

Cover the skillet or baking dish with foil (or use a lid) and bake in the preheated oven for 15 minutes. Remove foil and continue baking for another 10–12 minutes, or until apples are tender but still hold shape and sauce is bubbling.

If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Remove the apples from the oven, return the pan to the stovetop over medium heat, stir the slurry into the sauce and simmer 1–2 minutes until thickened. Taste and adjust cinnamon or sweetness as desired. Keep warm while you make the French toast.

Make the custard: In a shallow wide bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 teaspoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until combined and slightly frothy.

Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter and allow it to melt and coat the surface; add more butter as needed between batches.

Working with 1–2 slices at a time, dip each slice of bread into the custard for 10–15 seconds per side, allowing it to soak but not become soggy. Let excess drip off back into the bowl.

Place the soaked bread onto the hot skillet and cook until golden brown, about 2–3 minutes per side. Adjust heat if the outside browns too quickly before the center is warmed. Cook remaining slices in batches, adding additional butter to the pan as necessary.

Keep finished French toast warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining slices and apples.

Place 2 slices of French toast per serving on plates. Spoon a generous portion of the warm cinnamon baked apples and their sauce over the top.

Finish with a drizzle of pure maple syrup to taste, a light dusting of powdered sugar if using, and sprinkle with chopped toasted pecans or walnuts for crunch, if desired.

Serve immediately so the toast remains crisp at the edges and the apples are warm.