Caramel Apple French Toast

This Caramel Apple French Toast brings together thick, tender brioche soaked in a fragrant cinnamon and vanilla custard, finished with warm, buttery caramelized Honeycrisp apples. It is perfect for cozy autumn mornings, special holiday brunches, or any time you want that comforting sweet breakfast that feels like a treat.

I first made this recipe after a weekend trip to the orchard, and the smell of caramel and apples filled the house just like the memories of apple picking as a kid. Now it’s a go to when I want something special that feels homemade and festive.

Ingredients

• Brioche slices: Eight thick slices brioche loaf because its soft, buttery crumb soaks custard well without falling apart. Dayold bread works best for texture
• Eggs: Four large eggs to create a rich custard base, providing structure and silkiness
• Whole milk: One and one third cups whole milk to keep custard creamy and balanced
• Vanilla extract: One and a half teaspoons pure vanilla extract for warmth and sweetness
• Ground cinnamon: One and a half teaspoons ground cinnamon to add cozy spice
• Granulated sugar: Two and a half tablespoons granulated sugar to tone down the tartness of apples and enhance caramel notes
• Salt: A pinch of salt to brighten flavors
• Butter for cooking: Three tablespoons unsalted butter to cook the toast and enrich the custard
• Honeycrisp apples: Three medium Honeycrisp apples, peeled, cored, and sliced for the topping, prized for their sweet tart taste and firm texture
• Butter for topping: Three tablespoons unsalted butter for the apple toppings luscious caramel texture
• Brown sugar: One third cup brown sugar which melts into a rich, deep caramel when cooked with apples
• Heavy cream: Three tablespoons heavy cream adds silkiness to the caramel sauce
• Ground cinnamon for topping: Three quarters teaspoon ground cinnamon to deepen apple flavor
• Ground nutmeg: A pinch of ground nutmeg for a subtle warm spice note
• Salt for topping: A pinch of salt to balance sweetness

Instructions

Prepare the custard mixture:

Whisk together eggs, whole milk, vanilla extract, cinnamon, sugar, and salt in a medium bowl until fully combined and smooth. This mixture forms the flavorful custard bath your brioche will soak in.

Soak the brioche slices:

Arrange the thick brioche slices flat in a shallow dish just wide enough to hold them. Pour the custard evenly over the bread and let each slice absorb for about two minutes per side, carefully avoiding oversoaking which can cause the bread to become mushy and lose shape.

Cook the French toast:

Melt three tablespoons butter in a large nonstick skillet or griddle over medium heat until shimmering and slightly foaming. Carefully place the custard soaked brioche slices in the pan without overcrowding. Cook each slice for three to four minutes on each side until golden brown and slightly puffed indicating the custard inside has set properly. Transfer the cooked slices to a wire rack or warm oven set at low heat to keep crisp while you finish cooking the remaining bread.

Prepare the caramel apple topping:

In a clean skillet, melt three tablespoons butter over medium heat. Add the sliced apples and sauté for four to five minutes, stirring occasionally, until they start to soften and release juices. Sprinkle brown sugar, cinnamon, nutmeg, and a pinch of salt over the apples and stir well. Continue cooking another three to four minutes until the apples are tender and caramelized. Pour in the heavy cream and let the mixture bubble gently for about 30 seconds while stirring to form a smooth, luscious caramel sauce.

Assemble and serve:

Arrange the warm French toast slices on serving plates. Spoon generous amounts of the warm caramel apple topping over each slice. Serve immediately for the best texture contrast between crisp edges and creamy custard with melting caramel apples.

Making this recipe always reminds me of crisp fall mornings picking apples with family and the excitement of baking sure to please treats together.

Storage Tips

Store leftover French toast and caramel apples separately in airtight containers in the refrigerator for up to three days. Reheat the toast slices in a toaster oven or skillet to maintain crispness and warm the caramel topping gently on the stovetop before combining. Avoid microwaving directly to keep textures intact.

Ingredient Substitutions

If brioche loaf is unavailable, challah bread is an excellent alternative as it has a similar tender crumb and soaks custard well. For the apples, Granny Smith provides a sharper tang and is a great choice if you want the caramel sweetness balanced with a bit more tartness. For a dairy free version, swap heavy cream with coconut cream which adds a smooth texture along with a subtle tropical twist.

Serving Suggestions

Top the assembled French toast with toasted pecans or walnuts for crunch. Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch. A light dusting of powdered cinnamon or a drizzle of maple syrup can also elevate the flavor profile.

This caramel apple French toast is a comforting, festive breakfast perfect for sharing. Serve it warm and enjoy the contrast of crisp edges, creamy custard, and buttery caramelized apples.

Common Questions About Recipes

→ Why is the toast soggy in the center?

Oversoaking or using very fresh bread can cause sogginess. Use thick, slightly dried slices and soak just until saturated to keep the center soft but not mushy.

→ How can I thicken a thin caramel sauce?

Simmer the sauce gently longer while stirring until it reduces and coats the back of a spoon. Adding a little more cream and reducing again can create silkier, thicker caramel.

→ What if the apples remain too firm after cooking?

Extend the sautéing time or add a tablespoon of water to help steam and soften the apples before adding cream and caramelizing.

→ Can this be prepared ahead of time?

The custard and caramelized apple topping can be made a day in advance. Store separately, then reheat and assemble just before serving to preserve texture.

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

A well-seasoned cast iron skillet works well. Add extra butter between batches to prevent sticking and ensure even golden browning.