Apple Pie French Toast
Rating

This decadent Apple Pie French Toast is a holiday favorite!
Ingredients
- 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
Instructions
- For the French Toast: In a large mixing bowl, combine the milk, heavy cream, eggs, and vanilla; beat well and set aside.
- 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.
- minutes before you're ready to bake, preheat oven to 350°F (177°C).
- 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.
- 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.
- Bake for 35 minutes, or until the bread is golden brown and the syrup mixture is bubbling.
- While the french toast bakes, make your apple pie topping.
- For the Apple Pie Topping:
- In a large mixing bowl, combine the sliced apples with the lemon juice and toss well to coat. Set aside.
- 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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