Caramel Apple French Toast Recipe

Prepare apples

Core and peel the Granny Smith apples if you prefer peeled; slice into 1/4-inch thick wedges or half-moons so they cook evenly. Pat slices dry.

Caramelize

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add 1 cup light brown sugar and 1 tsp granulated sugar, stirring until the sugar begins to dissolve and bubble, about 1–2 minutes. Add the apple slices in a single layer (work in batches if necessary). Cook 3–5 minutes per side, stirring or flipping so each slice is coated and softened but still holds shape.

Finish apples

Once apples are tender and the sugar has become a glossy glaze, add 2 tbs apple cider (or water) to deglaze the pan, then stir in 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of sea salt. Cook 1 more minute to combine. Remove from heat and keep warm in the skillet or transfer to a warm bowl.

In a small nonstick skillet over medium heat, toast 1 cup walnuts dry for 1–2 minutes until fragrant. Add 2 tbs granulated sugar and 1 tsp ground cinnamon and stir; the sugar will begin to melt and coat the nuts. Add 1 tsp butter and a pinch of salt, stirring to combine. Continue cooking 1–2 minutes until glossy and caramelized. Transfer to parchment to cool and separate the nuts so they don’t clump.

Make custard

In a shallow wide bowl, whisk together 4 large eggs, 1 cup whole milk, 1 tbs heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbs granulated sugar and 1/4 tsp salt until fully combined and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat and add 1–2 tbs unsalted butter. Dip each slice of brioche (about 8 slices) into the custard for 10–15 seconds per side, allowing it to absorb but not become soggy. Let excess drip off.

Cook

Place soaked slices on the hot skillet and cook 3–4 minutes per side, or until deep golden brown and cooked through. Add more butter as needed between batches. Keep cooked slices warm in a low oven (200°F/95°C) on a baking sheet while finishing the rest.

Chill a mixing bowl and whisk (or beaters) briefly if possible. Pour 1 cup heavy whipping cream into the bowl and whip on medium-high until soft peaks form. Add 2 tbs powdered sugar, 1/2 tsp ground cinnamon and 1/2 tsp vanilla extract, then continue whipping to medium peaks (stiff enough to hold shape but still smooth). Refrigerate until ready to plate.

To assemble, place 2 slices of warm French toast per serving on plates. Spoon a generous portion of the warm brown-sugar-glazed apples over the toast. Scatter candied walnuts on top. Add a dollop (about 2–3 tbs) of cinnamon whipped cream to each plate. Drizzle with maple syrup and, if desired, dust lightly with powdered sugar.

Serve immediately while toast and apples are warm.