Cinnamon Brioche French Toast with Maple Apples (PDF)
Recipe 247 of 365
When you cook thick-sliced French toast, do it slowly, so that the heat has time to travel all the way to the center of each piece of bread and cook it all the way through before the edges burn. If you’re cooking for a crowd, pile the finished toasts onto a baking sheet in a warm oven as you finish cooking them. Keep them loosely covered with foil, so they don’t dry out before you top them with sweet, buttery sautéed apples.
TIME: 30 minutes
MAKES: 2 to 4 servings
3 large eggs
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon plus 1/4 teaspoon ground cinnamon
4 (1” thick) slices day-old brioche loaf
Vegetable oil spray
1 tablespoon unsalted butter
1 big gala apple, thinly sliced
2 tablespoons high-quality maple syrup, plus more for serving
Whisk the eggs, milk, salt, vanilla, and 1 teaspoon of the cinnamon together in a pie plate. Working with one piece at a time, dip the bread into the egg mixture, letting it sit for a minute or two on each side so the liquid soaks all the way through to the center of the bread.
Heat a large nonstick skillet or griddle over medium heat. When hot, lightly spray the pan with the vegetable oil, and cook the bread (in multiple batches, if necessary) for 3 to 4 minutes per side, or until nicely browned and firm in the center.
While the bread cooks, melt the butter in a nonstick skillet over medium-high heat. When melted, add the remaining 1/4 teaspoon cinnamon, stir to blend, then add the apple slices. Cook, stirring occasionally, until the apples are just beginning to brown, about 3 minutes. Add the maple syrup, simmer for 1 minute, and set aside.
Pile the apples on top of the brioche toast, and serve warm, topped with additional syrup, if desired.