Fall is such a gorgeous season. The weather begins to cool and leaves begin to turn wondrous shades of red, orange and yellow. I wake to a crisp, still morning air and fall asleep under warm, toasty covers. Each deep autumn breath carries the faint aroma of hot apple cider and warm cinnamon. It’s a season of harvest, coziness and sweaters; a season of warm ovens and warmer hearts. Each day is full of rich colour and the smell of hot bubbling pies, freshly baked and ready to be devoured.
This is my first official fall post this year and a perfect time to share this amazing apple brunch creation I made yesterday. I went apple picking near Collingwood, Ontario last week with my family and brought back a half bushel of McIntosh and Cortland apples with me. I’ve been spending the past few days thinking of ways to use them all. The funniest part about this is that I am slightly allergic to apples so I don’t really eat them myself (once in a while, if I can’t resist).
The classic French toast I was going to make on a Saturday afternoon, became something so much more delicious…and pretty. I took a couple of my fresh-picked apples and made apple maple French toast. Sauteing apples in butter and maple syrup turns them into a sweet, warm, caramelized apple topping to spoon over vanilla cinnamon French toast.
This is such a great fall recipe and easy to make! Perfect for a cozy breakfast/brunch on an autumn day.
Apple Maple French Toast
- 3 large eggs
- 1/2 cup of milk
- Ground cinnamon (about 1/2 teaspoon: 1/4 teaspoon for toast, 1/4 teaspoon for apples)
- 1/4 teaspoon vanilla
- 3 slices of bread (A good way to use up old bread. I used sliced French bread)
- Approx. 1 1/2 tablespoons butter
- 2 small apples peeled, cored and sliced
- 1 tablespoon water
- 1/4 cup maple syrup
1. Whisk eggs, milk, 1/4 teaspoon cinnamon and vanilla in a baking dish. Lay your bread slices into the mixture. I find it ideal to be able to lay your slices of bread in a flat single layer in the dish, but it’s not necessary. You can flip and move them around, which also works. Just don’t tear the bread, it’s very wet and soft. Keep flipping until all the liquid is absorbed.
2. Melt 1/2 to 1 tablespoon butter in a pan over medium heat. Add sliced apples and stir until coated in butter and begin to caramelize. Add 1 tablespoon of water and continue cooking about 5 minutes until the water evaporates and the apples soften.
3. Add maple syrup and 1/4 teaspoon cinnamon into pan and simmer about 5 minutes longer.
4. Heat a large non-stick pan on medium heat and melt enough butter to lightly coat the pan. Lay the soaked bread on the pan and saute until golden brown on each side. It usually takes me around 3 minutes on each side. Make your own judgement based on how it looks or how golden you want it to be.
5. Place the golden French toast on plates and spoon the apple maple mixture over top.
Some like to add more butter, I think it’s fine without the extra butter. You don’t need to add syrup because your topping is the syrup.
Indulge in this heavenly autumn apple treat! I served my French toast with bacon and eggs for a lovely weekend brunch at home.