I didn’t like french toast growing up. It was soggy. It was eggy. It was not a breakfast I enjoyed. But fast forward to today and I’m singing a different tune. Now I love French Toast! But only if it’s made the right way. This Spiced Apple Pecan French Toast recipe is absolutely made the right and is the perfect fall brunch recipe!
Tom was the first person who introduced me to french toast that I enjoyed. Our relationship was still new when he told me one morning what was on the menu. I smiled and nodded, but internally grimaced at the proposition. When I sat down to eat I was expecting to bite into a soggy, too sweet, eggy piece of bread. What I got instead was a moist, textured, just sweet enough mouthful of delicious brioche. Mind changed.
One of the beautiful things about french toast is that it can be dressed up for the season. Instead of traditional maple syrup, this recipe get’s its sweetness from spiced, sautéed, syrupy apples. And don’t skimp on the bread. Make sure you’re using a sturdy, sweet bread like brioche or challah, which will hold up against the moisture of the egg dip. If your bread is a little stale, even better! It will help protect against the dish getting too soggy. Finally, for added protein and crunch, top with toasted or candied pecans.
Spiced Apples and Syrup
- In a large saucepan add apples, ½ cup light brown sugar, 6 tablespoons butter, 1 tsp cinnamon, and a dash each of nutmeg, cloves and all-spice. Cook over medium heat for 5-8 minutes, stirring constantly, until apples are tender. Remove from heat and set aside.
- In a large baking dish whisk together milk, egg yolks, 3 tablespoons light brown sugar, ½ tsp cinnamon, melted butter, salt and vanilla.
- In a large skillet heat 1 tbsp butter over medium-low heat until foaming. Quickly dip a slice of bread into the milk mixture, 2-3 seconds per side. Transfer bread to the skillet and repeat so that two slices are in the pan. Cook for 3-4 minutes per side until golden brown. Repeat cooking with the remaining two slices of bread, adding more butter as needed.
- Serve warm and top with spiced apples, syrup from the pan, and pecans.