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Apple French Toast Recipe (with Video)

Sesame-free, Peanut-free, Added sugar
babish
By
babish

Discover our Apple French Toast Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 2h | Cook 45min

Ingredients

Apple French Toast
- 1 challah bread
- 0.75 c Heavy cream
- 0.75 c whole milk
- 4 Large egg yolks
- 3 tbsp dark brown sugar
- 1 tsp Vanilla extract
- 0.25 tsp Nutmeg, freshly grated
- 1 Lemon, zest of small
- 0.5 tsp Cinnamon, ground
- 0.25 tsp Cardamom, ground
- 0.25 tsp Ginger, ground
- 0.125 tsp Cloves, ground
- 0.5 tsp Kosher salt, + more to taste
- 4 tbsp Unsalted butter, divided
- 2 granny smith apples
- 0.25 c Brown sugar
- boiled cider
- Creme Anglaise
Creme Anglaise
- 2 Large egg yolks
- 0.25 c Granulated sugar
- 1 tsp Vanilla extract
- 0.25 tsp Nutmeg, freshly grated
- 0.5 tsp Cinnamon, ground
- 0.25 tsp Cardamom, ground
- 0.25 tsp Ginger, ground
- 0.125 tsp Cloves, ground
- 0.5 tsp Kosher salt
- 0.333 c Heavy cream
- 0.333 c whole milk
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Directions

Apple French Toast Method
1. Preheat the oven to 200 °F.
2. Slice the challah loaf into 1-inch pieces.
3. Arrange the bread slices on a rack placed in a rimmed baking sheet.
4. Bake the oven slices for 2 hours or until completely dry.
5. In a shallow dish, whisk together the heavy cream, milk, egg yolks, vanilla extract, nutmeg, lemon zest, cinnamon, cardamom, ginger, cloves, and salt.
6. Soak the bread slices in the custard mixture overnight.
7. Melt 2 tablespoons of butter in a large skillet.
8. Add the apples and brown sugar to the skillet, and cook for 5-10 minutes or until tender.
9. Season to taste with salt.
10. Optionally, add boiled cider to the mixture while cooking.
11. Reserve until ready to serve.
12. Melt the remaining 2 tablespoons of butter in a large skillet.
13. Cook the soaked challah for about 3-4 minutes per side or until lightly browned.
14. Serve the French toast with the reserved apple filling and a drizzle of creme anglaise.
Creme Anglaise Method
1. In a large bowl, whisk together the egg yolks, sugar, vanilla, and spices.
2. In a small pot, combine the heavy cream and whole milk.
3. Bring the mixture to a simmer over medium-low heat.
4. Once simmering, temper the hot milk mixture into the egg yolks by slowing streaming it into the egg yolk mixture while whisking constantly.
5. Return the entire mixture back to the pot and cook over low heat until nappe stage has been reached (~180-185 °F).
6. Strain the sauce and allow it to cool to room temperature.
7. Serve immediately, or refrigerate for up to 3 days.

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