French Toast with Creamy Maple Apples

French Toast is one of those breakfast dishes I like to enjoy at the weekend. although I do live on my own that doesn't mean that I can't still enjoy a special and hearty breakfast at the weekend.

This creme brulééd French toast with caramelized apples is just such a dish. I have sized it to feed two to three people, depending on appetites. I find personally that I am perfectly happy with just one slice. The other two get wrapped and frozen (individually wrapped) for me to heat up another time.

You can also very easily double all of the ingredients to feed more people as well. Its simple really.

The French toast itself is bite after bite of crunchy coated caramelized melt in your mouth deliciousness. On its own with just plain maple syrup, it would be quite satisfying.

Combine that with a Creamy Maple Apple Syrup and you have a combination made in heaven. The two go together just like peas and carrots.

Who wouldn't like an apple topping for French toast? I cannot imagine anyone not liking this delicious combo!! And it's also very quick and easy to do. I call this a win on all counts!

This is a very autumnal combination. I love this time of year when the shops and farm markets start to get in the fresh crop of apples. They smell so good.

My mother loved to get a fresh MacIntosh apple and then breathe in the scent. I confess, I too love to do the same. It is probably the Nova Scotian in me, but I do have a great love for fresh crisp autumn apples. They are quite simply one of my favorite things!

The idea of sugar coating my French toast and frying it in butter until it caramelizes is not one I can claim for myself. It is an idea inspired by a French toast recipe which I discovered here.

I have often made cinnamon roll toast in much the same way, but I had never actually thought of doing French toast that way. Its genius! You end up with light and fluffy, custard-middled French toast with a crisp caramelized sugar coating.

WHAT YOU NEED TO MAKE FRENCH TOAST WITH CREAMY MAPLE APPLES

There is nothing really complicated needed, unless you consider brioche bread to be complicated. At one time maybe, but these days it is readily available in most places. I adore a good brioche.

For the French Toast:

4 thick slices day old Brioche
2 large free-range eggs + 1 egg yolk
3/4 cup (180ml) half and half (single cream)
1 tsp pure vanilla
2 1/2 TBS granulated sugar, divided
butter for cooking

For the Creamy Maple Apples:

2 honey crisp apples, peeled, cored and sliced into wedges
small knob of butter
1/2 cup (120ml) pure maple syrup
1 cup (240ml) heavy cream
1/2 tsp vanilla

Make sure your Brioche is at least a day old. That way it will absorb the custard mixture better. If your brioche is too fresh, just take it out of the bag and leave it exposed to the air for half an hour or so.

Don't be tempted to use anything other than real Maple Syrup for the caramelized apples. You will not get the same result. The Maple Syrup works with the cream to give you that caramel style of consistency that goes very well with the apples.

A little bit of the apple cream goes a long way when it comes to enjoying this and goes perfectly with the apples.

I used Honey Crisp apples on this day because that is what I had in the house, but you can use any good firm eating apple that you enjoy.

HOW TO MAKE FRENCH TOAST WITH CREAMY MAPLE APPLES

It's simple really and goes together very quickly. It only looks complicated on the plate. ☺ Its not really.

First make the French Toast. Have the oven heated to a low temperature to keep the French Toast warm while you make the apples.

Whisk together the eggs, egg yolk, cream, vanilla and 1/2 TBS sugar together in a half sheet pan.

Place the bread slices in the pan and allow them to soak in the egg mixture for 3 to 4 minutes. Flip them over and soak on the other side.

Heat a large heavy bottomed skillet over medium high heat. Add a knob of butter. Add the Brioche slices (you will probably need to do this in batches). Sprinkle the top of each slice with 1/2 TBS of sugar.

When the underside is golden brown flip over and cook the other side until caramelized and golden brown. Remove to a plate, caramelized side up. Repeat until you have cooked all of the French Toast.

Keep the French toast warm in a low oven while you do the apples.

Wipe the pan out with a piece of paper towel. Add another knob of butter and then the apple wedges. Cook over medium heat until they are golden brown on both sides and crispy tender.

Add the maple syrup and allow it to bubble up. Add the cream, whisking and bring to the boil. Remove from the heat and whisk in the vanilla.

Serve the French Toast with some of the creamy caramel apples spooned over top.

And that's it basically. You are now able to enjoy something which tastes rich and delicious but is so simple to prepare that it will become a favorite way to enjoy your French Toast, even if you skip the caramel apples and just apply the method of caramelizing sugar on the surface.

I am thinking a dollop of whipped cream would also be very nice served on top of this fabulous breakfast dish. Am I wrong or am I right? You decide!

I think you will find it to be quite tasty and delicious any way you decide to serve it!

Some other delicious ways to enjoy your French toast are:

BUTTERMILK FRENCH TOAST -Crisp on the outside and rich on the inside with a soufflé-like buttermilk custard that is oh so delicious! Thick slices of bread are soaked in a lemon and vanilla buttermilk custard and then left to sit on a wire rack over a baking sheet so that the custard has time to settle before frying in butter. Once fried to a crisp golden brown, the toast is baked for a few minutes longer in a moderate oven.

FRENCH TOAST FINGERS - you can use any kind of crisp breakfast cereal to coat them. Cinnamon Toast Crunch. Captain Crunch, Cookie Crisp, etc. If it is crisp and can be crushed, it is perfect for this use. Using cereal like this to coat the French Toast Sticks also has the added appeal of being a tad bit naughty. Children love dipping these.

Yield: 3

Author: Marie Rayner