Apple Pie French Toast

Apple Pie French Toast


This decadent Apple Pie French Toast is a holiday favorite!
  • For the French Toast:
  • ¾ cup (170g/6 ounces) whole milk
  • ¾ cup (170g/6 ounces) heavy cream
  • 8 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 loaf French bread, cut into 8 slices
  • 6 tablespoons (85g/3 ounces) unsalted butter
  • 1 cup (213g/7 and ½ ounces) light brown sugar, packed
  • ½ cup (156g/5 and ½ ounces) pure maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • For the Apple Pie Topping:
  • 5 baking apples, peeled, cored, and thinly sliced
  • 1 teaspoon lemon juice
  • 3 tablespoons (43g/1 and ½ ounces) unsalted butter
  • ¼ teaspoon salt
  • ¼ cup (50g/1 and ¾ ounces) granulated sugar
  • ¼ cup (53g/1 and ⅞ ounces) light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  1. For the French Toast: In a large mixing bowl, combine the milk, heavy cream, eggs, and vanilla; beat well and set aside.
  2. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, making sure each piece has been covered. Wrap the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
  3. minutes before you're ready to bake, preheat oven to 350°F (177°C).
  4. In a small saucepan over medium heat, melt the butter. Remove pan from heat and whisk in the brown sugar, maple syrup, cinnamon, and salt.
  5. Spread this mixture evenly across the bottom of a 3-quart casserole dish. Carefully arrange the soaked bread on top, leaving any excess liquid behind.
  6. Bake for 35 minutes, or until the bread is golden brown and the syrup mixture is bubbling.
  7. While the french toast bakes, make your apple pie topping.
  8. For the Apple Pie Topping:
  9. In a large mixing bowl, combine the sliced apples with the lemon juice and toss well to coat. Set aside.
  10. In a large saucepan over medium heat, melt the butter. Add the apples, salt, and both sugars and, using a silicon spatula, mix well to combine. Cook, stirring occasionally, until the apples are soft and have begun to release some of their juices, about 8 to 10 minutes. Add in the cinnamon and cornstarch, mix well, and allow mixture to thicken, about 2 minutes. Remove from heat.

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