There are so many takes on apple pie out there, including my apple pie with brie (which is delicious, btw) I wanted to share something a little different. French toast is one of my favorite brunch go-tos when dining out but it’s also very easy to make at home so this is a fun combination of homemade apple pie filling and basic French toast that is quite tasty. It’s truly the best of both worlds. Breakfast and dessert are my favorite meals of the day, if we’re being honest. This apple pie French toast would be great to throw together for a brunch at home or take to someone else’s gathering. There is no soaking or waiting overnight involved. I’m big on texture and find that when French toast is soaked overnight, the result is a little too soggy for my liking. If you like it that way, go in and let have. I won’t be mad at you. This dish can also double as a dessert and would be just perfect topped with whipped cream or ice cream. I’m just saying.
I used French bread in this apple pie French toast recipe but feel free to use Challa or good ol’ Texas Toast. They’ll all work well. Whatever you use just be sure to be generous with the portions. I go for slices that are about 2-inches thick to make sure the soak up a good amount of the sweet eggy mixture. I’ve found that this is also not so thick that it can’t cook through. Just serve this up with a side of cheese eggs and maybe some juice and you’re in business. The maple syrup is optional but a welcome and wonderful addition on my plate.
Let me know what you think and ask any questions you might have below. Thanks for reading!
- 1 loaf French bread sliced into 8 pieces
- 4 eggs
- 1/4 cup milk I use unsweetened almond
- 5 tablespoons butter
- 1 teaspoon vanilla
- 3 medium apples peeled and sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- dash sea salt
Whisk together eggs, milk, vanilla, and sea salt. I did this in a shallow baking pan for easier dipping later. Set aside.
Add apple slices, brown sugar, more sea salt, and spices to a bowl and mix until apple slices are coated.
Melt three tablespoons of the butter in a skillet or shallow saucepan. Add apple mixture to pan and cook until apples are tender and liquid is bubbly and slightly thickened (about six minutes).
Pour apple mixture back into bowl. Add remaining butter to pan and let melt.
Dip both sides of each bread slice into egg mixture then cook about 1 minutes on each side or until golden brown. Top toast with apple mixture and serve warm.