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Apple Cinnamon Stuffed French Toast with Cinnamon Butter

This easy apple cinnamon French toast is the ultimate cozy breakfast, made with creamy vanilla custard, caramelized apples, cinnamon butter, flaked almonds and maple syrup.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Bread, Breakfast, Brunch, Dessert, High Tea, Sweet tooth
Cuisine American, British, French
Servings 6 people

Equipment

  • Mixing bowls
  • Whisk
  • Chopping board and knife
  • 9inch casserole dish
  • Spoons

Ingredients
  

For the French Toast -

  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 3 tbsp sugar
  • 1/4 tsp nutmeg freshly grated
  • 1 tbsp vanilla extract
  • 2 drops almond extract
  • Pinch of salt
  • 8 thick slices of stale brioche bread 1 and 1/2 - 2 inch thickness

For the Apple Filling -

  • 2 apples sliced
  • 1 tsp cinnamon powder
  • 1 tbsp lemon juice

For the Cinnamon Butter -

  • 1/4 cup softened butter
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon powder

Garnish -

  • Flaked almonds and Demerara sugar

Serve with -

  • Maple syrup

Instructions
 

  • Preheat the oven to 180 deg C. Slice your apples into thin slices. Toss them with cinnamon powder and lemon juice, set aside.
  • In a mixing bowl combine softened butter, brown sugar and cinnamon powder in a small bowl and mix until smooth. You can make this ahead of time and keep it covered in the refrigerator, but bring it back to room temperature before serving so that it is easy to spread.
  • In a large mixing bowl whisk together the eggs, milk, heavy cream, sugar, freshly grated nutmeg, vanilla extract, almond extract and a pinch of salt until smooth. I like making the custard in a shallow dish rather than a deep bowl because it makes dipping the bread much easier.
  • Using a sharp knife, make a cavity/pocket in each brioche bread slice, spoon the cinnamon butter into the middle and stuff it with the sliced apples. Dip each slice of bread into the custard, making sure both sides are coated.
  • Arrange the slices cut side up in a 9 inch casserole dish. Stuff the leftover apple slices around the dish and dollop the remaining cinnamon in the crevices, pour over the extra custard and let the bread soak it up for 15 minutes.
  • Top with flaked almonds and granulated sugar. Bake for 25-30 minutes or until the top is golden and toasty, it has risen and the center is still wobbly.
  • Serve it warm with maple syrup, whipped cream.

Notes

  • The key is to soak the bread enough that the custard reaches the center without leaving it completely saturated and falling apart. As we use thick slices of bread here it needs more soaking than you normally would do.
  • You can prepare this ahead at night and bake the French toast the next morning.
  • Alternatively you can cook each piece of bread over the stove and not use the oven, you will a little butter to coat the pan and cook for 2-3 minutes on low to medium on each side.
  • Swap the apples for pears and it works just as well.
  • Serve it warm for the best results.