Caramel Apple French Toast

This Caramel Apple French Toast combines thick slices of rich brioche soaked in a cinnamon and vanilla custard with warm, buttery caramelized Honeycrisp apples on top. It's a cozy, comforting dish perfect for making special mornings feel truly festive. I often think back to crisp autumn days when apple picking was our family tradition, and this recipe brings all those lovely memories bubbling back with every bite.

I remember the first time I made this it filled the whole house with a scent that had everyone asking what was cooking. Now it's one of those recipes that makes any morning feel like a celebration.

Ingredients

• Brioche loaf: 8 slices brioche loaf thickcut which soaks up custard while remaining sturdy
• Eggs: 4 large eggs that create the creamy base for the custard
• Whole milk: One and onethird cups whole milk for richness and smoothness
• Vanilla extract: One and a half teaspoons pure vanilla extract for fragrant warmth
• Ground cinnamon: One and a half teaspoons ground cinnamon for a spiced comforting note
• Granulated sugar: Two and a half tablespoons granulated sugar to balance the flavors
• Salt: A pinch of salt to enhance all the tastes
• Unsalted butter: Three tablespoons unsalted butter for cooking and richness
• Honeycrisp apples: Three medium Honeycrisp apples peeled cored and sliced for the topping chosen for their perfect balance of sweetness and crisp texture
• Unsalted butter for apples: Three tablespoons unsalted butter for caramelizing the apples
• Brown sugar: One third cup brown sugar which melts and creates that luscious caramel flavor
• Heavy cream: Three tablespoons heavy cream to give the caramel its smooth velvety finish
• Ground cinnamon for topping: Three quarters teaspoon ground cinnamon to echo the custards spice in the topping
• Ground nutmeg: A pinch of ground nutmeg for a subtle warm spice undertone
• Salt for topping: A pinch of salt to keep flavors bright and balanced

Instructions

Prepare the custard mixture:

Whisk the eggs milk vanilla cinnamon sugar and a pinch of salt in a bowl until completely blended and smooth. This custard is the foundation that soaks into the brioche giving it incredible flavor and moisture without sogginess.

Soak the brioche slices:

Place the thick brioche slices in a shallow dish and pour the custard over them. Let each side soak for about two minutes allowing the custard to absorb fully. Be careful not to oversoak or the bread will become fragile and fall apart during cooking.

Cook the French toast:

Heat butter in a large nonstick skillet or griddle over medium heat. Carefully cook the soaked brioche slices in batches for three to four minutes on each side until they develop a deep golden brown crust and puff slightly. Transfer the cooked slices to a wire rack or keep warm in a low oven to maintain crispness.

Prepare the caramel apple topping:

In a clean skillet melt butter over medium heat. Add the sliced apples and sauté about four to five minutes until they begin to soften. Sprinkle with brown sugar cinnamon nutmeg and salt then cook another three to four minutes until the apples are tender and the sugar starts caramelizing. Finally stir in the heavy cream and let it bubble for about thirty seconds until silky caramel sauce forms enveloping the apple slices.

Assemble and serve:

Place warm French toast slices on plates then spoon generous amounts of the caramel apple topping over each slice. Serve immediately to enjoy the crisp exterior and warm tender apples.

My favorite part of this recipe is the caramelized Honeycrisp apples. Their natural sweetness and texture bring this dish from delicious to unforgettable. One year my family requested this for every holiday brunch making it a new beloved tradition that brings everyone to the table with smiles.

Storage tips

Store any leftover French toast and caramel apples separately in airtight containers. The French toast stays best in the fridge for up to two days and reheats nicely in a toaster oven to bring back crispness. The apples can be gently warmed in a skillet or microwave before serving.

Ingredient substitutions

Swap brioche for challah bread if you want a similar tender yet sturdy bread that soaks up custard beautifully. Use Granny Smith apples for a tarter contrast to the sweet caramel topping. Replace heavy cream with coconut cream to make this dish dairy free while keeping the caramel rich and luscious.

Serving suggestions

Add toasted pecans or walnuts sprinkled on top of the caramel apples for crunch and extra flavor dimension. Finish with a light dusting of cinnamon or a scoop of vanilla bean ice cream for indulgence. Pair with warm spiced apple cider or a fresh cup of coffee for a well rounded autumn brunch experience.

This Caramel Apple French Toast makes mornings feel festive and comforting. Serve warm and enjoy.

Your Recipe Questions Answered

→ Why is my toast soggy in the center?

Oversoaking or using fresh, soft bread can cause sogginess. Use thick, slightly dried slices and soak only until saturated.

→ How can I thicken thin caramel sauce?

Simmer gently for a few minutes while stirring to reduce and thicken. Add a small splash of cream if needed, then reduce again for a silky texture.

→ What if the apples remain too firm after cooking?

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

→ Can this be made ahead of time?

You can prepare the custard and caramel apple topping up to a day early. Store separately, then reheat and assemble before serving.

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

Use a well-seasoned cast iron skillet and add extra butter between batches to prevent sticking and ensure even browning.