Name: Smashing Grapes Columbias Crème Anglaise French Toast Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 6 large eggs; 1 cups whole milk; 1 cups heavy cream; 3 tbs granulated sugar; 2 tsp pure vanilla extract; 1 vanilla bean (optional, split and scraped); 1 tsp ground cinnamon; 1 tsp kosher salt; 12 brioche or challah bread, thick-cut (about 12 slices); 3 tbs unsalted butter (for pan); 3 firm apples (Granny Smith or Honeycrisp), peeled, cored, sliced 1/4"; 2 tbs unsalted butter; 3 tbs light brown sugar, packed; 1 tsp ground cinnamon; 1 tbs fresh lemon juice; 2 tbs water; 1 tsp optional: splash of apple brandy or dark rum; 1 cups pure maple syrup; 1 tbs dry white wine (or dessert wine like Riesling for sweetness); 1 tbs unsalted butter; 1 tsp orange zest; 0.25 tsp pinch ground cinnamon; 2 tbs powdered sugar (for dusting); 1 cups fresh berries (optional); 8 traditional bacon (slices) OR breakfast sausage links; 0.5 cups maple syrup for serving (additional, optional)

Method

French Toast Batter & Bread

Make the crème anglaise-style batter

In a large mixing bowl whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract and the scraped seeds from the vanilla bean (if using). Add ground cinnamon and kosher salt and whisk until sugar is dissolved and mixture is uniform. Chill the batter in the refrigerator for 15–20 minutes to let flavors meld — this step helps create a custardy interior.

Prepare bread slices

Arrange thick-cut brioche or challah slices on a tray. If slices are very fresh and soft, lightly toast them for 1 minute per side or allow to rest uncovered 10 minutes so they absorb the batter without falling apart.

Soak the bread

Working with 3–4 slices at a time, lay bread in a shallow dish and pour enough batter to cover both sides. Let each slice soak 20–30 seconds per side for a custardy interior; for very thick slices soak up to 45 seconds per side. Allow excess batter to drip off before transferring to the hot pan.

Cook the French toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and melt. Place soaked slices in the pan without overcrowding. Cook 3–4 minutes per side, adjusting heat if browning too quickly; finished surface should be golden brown and interior custardy. Add more butter as needed and keep cooked slices warm in a 200°F (95°C) oven while you finish remaining slices.

Cinnamon-Sugar Apples

While the batter chills or while the first batch of toast cooks, make the apples. In a medium skillet melt 2 tablespoons butter over medium heat. Add the apple slices and toss to coat. Sprinkle the brown sugar and ground cinnamon over the apples, add the lemon juice and 2 tablespoons water, then cook, stirring occasionally, 6–8 minutes until apples are tender but not mushy. If using, add a teaspoon of apple brandy or dark rum in the last minute and flame carefully or let the alcohol evaporate for 30–60 seconds. Remove from heat and keep warm.

Wine-Infused Maple Syrup

In a small saucepan combine the pure maple syrup and 1 tablespoon dry white wine. Warm gently over low heat (do not boil) for 3–4 minutes to meld flavors. Whisk in 1 tablespoon butter, orange zest and a pinch of cinnamon until butter is melted and syrup is glossy. Keep warm over the lowest heat setting or transfer to a small insulated container.

Garnish & Protein

Cook the bacon or sausage according to preference while finishing the French toast. For bacon: bake in a 400°F oven on a sheet pan for 12–18 minutes until crisp, or pan-fry over medium heat 6–10 minutes turning occasionally. For sausage links: pan-fry over medium heat 10–12 minutes until fully cooked, or bake at 400°F for 15–20 minutes, turning halfway. Keep warm.

To serve: stack 2–3 slices of French toast per plate, spoon a generous portion of warm cinnamon-sugar apples over the top, and drizzle with the wine-infused maple syrup. Dust with powdered sugar, add fresh berries if using, and place bacon or sausage on the side. Offer additional maple syrup at the table.