I picked up some fresh raisin brioche from the bakery a couple days ago and with the leftover, I made French Toast With Caramelized Apples for breakfast today. You can choose a different variety of bread, such as plain brioche, challah, or just simple white bread. Just ensure the bread you use won't fall apart when soaked. The caramelized apples are cooked with dark brown sugar, cream, rum, vanilla, cinnamon and their natural juices. Although the toast can be enjoyed by itself with just some icing sugar, I thought it was nice to treat myself a little by pairing it with some caramelized apples. Simply delightful I thought!
French Toast With Caramelized Apples
4 Large Eggs
½ Cup (125 ml) Milk
2 Tbsp Dark Brown Sugar
½ tsp Vanilla Extract
A pinch of Sea Salt
6 Slices of Raisin or Plain Brioche
4 Tbsp of Unsalted Butter
1 Large Apple, peeled, cored, and cut into ½ inch chunks
5 Tbsp Dark Brown Sugar
¾ (180 ml) Cup Cream
2 Tbsp Dark Rum
1 tsp Vanilla Extract
¼ tsp Ground Cinnamon
A pinch of Sea Salt
Preheat an oven to 350˚F/180˚C.
In a medium bowl, whisk together the eggs, milk, brown sugar, and a pinch of sea salt until well combined. Dip the bread slice, one at a time, turning once, for 1 to 2 minutes. Then transfer the bread to a plate. Repeat with the remaining bread and egg mixture.
In a skillet over medium to high heat, melt about 1 ½ to 2 Tbsp of butter. Place the bread slices and cook, turning once, until golden in color. Transfer to a baking tray, and repeat with the remaining butter and bread slices.
Place the toast on a baking sheet, and bake in the oven for about 10 to 12 minutes, until the center of the bread is heated through and golden brown in color.
Meanwhile, in a large skillet or saucepan, add the brown sugar and cook until it melts. Gently whisk in the cream and the rum. Then mix in the apple chunks, vanilla, cinnamon, and sea salt. Cook the apples until they are slightly soften and the sauce has thicken with pourable consistency. Serve the French toast warm with the caramelized apples.