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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Ingredients

Apple Topping
3 each Honey Crisp or Fuji apples, core removed and cut into 1/4-inch slices
4 tablespoons unsalted butter
½ cup apple brandy
1 cup light brown sugar, packed
¼ cup honey
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt

For the French Toast
1 cup whole milk
6 large eggs
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons pure vanilla extract
Pinch salt
6 to 8 tablespoons unsalted butter, melted
12 slices King’s Hawaiian Bread

Instructions

Preheat oven to 175° F

For the topping, in a 12-14-inch skillet, melt four tablespoons butter over medium-high heat. Stir in the apples and sauté for four to five minutes, stirring occasionally to prevent sticking. Add the apple brandy (stand back a bit as the brandy will create flames).

Simmer until the flames burn off then stir in the brown sugar and honey. Continue cooking for eight to ten minutes, until a thick syrup forms. Stir in the cinnamon, nutmeg, and salt. Hold the topping warm in the oven while you prepare the French toast.

In a medium-sized mixing bowl, whisk together the milk, eggs, sugar, cinnamon, nutmeg, vanilla extract, and salt. Place a large non-stick skillet over medium heat (If using an electric griddle, set the temperature to 350° F). Brush the surface with the melted butter.

Cook in batches that will fit evenly in the skillet. Dip the bread in the batter for 15 seconds and place it in the hot skillet. Cook for three to five minutes, or until the surface is golden brown. Flip the bread over and continue cooking for four to five more minutes. Hold the French toast on a cooling rack, over a baking sheet in the warm oven while you finish cooking the remainder of the French toast.

To serve, cut the French toast in half on a diagonal. Place four to six slices on each serving dish and spoon the apple topping over the top.

Serves 4 to 6

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