Apple Pie French Toast

Ingredients

• 8 slicesbread, Texas toast or brioche
• 4 largeeggs
• 60 ml (1/4 cup)half-and-half or whole milk
• 1 tspvanilla
• 1/2 tspnutmeg
• 480 ml (2 cups)crushed graham crackers
• 3 tbspcinnamon sugar (or ready-made apple pie spice)
• As neededbutter, for cooking the toast
• 4 cupsapples, peeled and thinly sliced (Granny Smith used)
• 2 tsplemon juice
• 710 ml (3 cups)water
• 100 g (1/2 cup), packedbrown sugar
• 100 g (1/2 cup)granulated sugar
• 40 g (1/3 cup)cornflour (cornstarch)
• 1/2 tspcinnamon
• 1/8 tspnutmeg
• 1 tbspbutter

Instructions

1. 1

   Heat the pan

   Warm a skillet or non-stick pan over medium heat.

2. 2

   Whisk the custard

   In a bowl, whisk together the eggs, half-and-half or milk, vanilla and nutmeg.

3. 3

   Coat the bread

   Dip each slice of bread in the egg mixture, then in the crushed graham crackers. Press the crumbs onto the bread by hand so they adhere, and coat both sides.

4. 4

   Cook the toast

   Butter the griddle or pan and cook the coated bread until golden brown, about 3 minutes per side.

5. 5

   Start the filling

   While the toast cooks, prepare the apple pie filling.

6. 6

   Add lemon juice

   Drizzle the lemon juice over the sliced apples.

7. 7

   Mix the sauce

   In a large pan, combine the water, brown sugar, granulated sugar, cornflour, cinnamon and nutmeg.

8. 8

   Simmer the sauce

   Bring the mixture to a simmer, stirring occasionally.

9. 9

   Thicken the sauce

   Bring it to a boil and cook for 1 minute, or until just thickened.

10. 10

    Cook the apples

    Add the apples and stir to coat them in the sauce. Reduce the heat to medium and cook until softened, about 10 minutes.

11. 11

    Melt in butter

    Add the butter and stir until melted.

12. 12

    Serve the toast

    Serve the French toast with the apple pie filling.

What is apple pie French toast?

French toast is bread dipped in an egg mixture and cooked in a pan; this version takes its cues from apple pie, pairing it with tender apples in a spiced, thickened sauce. French toast has roots in European cooking traditions, while the cinnamon-and-apple combination is familiar from pie-making.

Here, graham cracker crumbs give the outside a crunchy coating, and the apples are cooked separately so their sauce can be spooned over the toast at serving. The result brings crisp, soft and saucy textures together in one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 20g protein, 160g carbs, 31g fat.

The bread, sugars, graham crackers and apples provide most of the carbohydrates, while the eggs contribute protein. Butter, brioche and the graham cracker coating add much of the fat. Balance the plate with fresh fruit or plain yoghurt alongside, and adjust the portion of toast to suit your appetite.

The bread and coating

Bread choice: Texas toast or brioche provides thick slices that can hold the egg mixture and topping. If the slices are especially soft, handle them gently when dipping.

Crumb coating: Press the crushed graham crackers onto both sides after dipping the bread in egg. This helps the crumbs stay in place as the toast cooks.

Getting the toast golden

Pan heat: Medium heat gives the coating time to turn golden while the egg mixture cooks through. Cook the slices for about 3 minutes per side, as directed.

Working in batches: Leave enough space to turn each slice easily. Butter the pan as needed between batches to help prevent sticking and encourage browning.

Making the apple filling

Thickened sauce: Stir the water, sugars, cornflour and spices as they come to a simmer. Bring the mixture to a boil and cook for 1 minute, until it has just thickened.

Soft apples: Add the lemon-dressed slices and cook over medium heat for about 10 minutes. Stir to coat them, and check for tenderness before taking the pan off the heat.

Choosing the apples

Granny Smith: These are the apples used in the recipe and bring a tart note to the sweet sauce. Peel and slice them thinly so they soften in the stated cooking time.

Lemon juice: Drizzle it over the cut apples before adding them to the pan. This adds a bright note to the filling.

Timing and serving

Cook alongside: The method prepares the filling while the toast cooks, so start the apples once the bread is on the griddle. Keep an eye on both pans and stir the sauce as it simmers.

To serve: Spoon the warm filling over the French toast just before eating, so the crumb coating keeps more of its crunch. It can be served with plain yoghurt or fresh fruit alongside.

Recipe notes & tips

• Crush the graham crackers finely enough to coat the bread evenly.
• Press the crumbs gently onto each side so they adhere before cooking.
• Cook over medium heat and check the underside before turning.
• Stir the sauce occasionally as it comes to a simmer and boil.
• Slice the apples thinly so they soften in about 10 minutes.
• Serve the filling over the toast just before eating to retain more crunch.

Variations

• Use whole milk: Swap it for the half-and-half for a less rich egg mixture.
• Choose another apple: Use a firm apple variety if Granny Smith is unavailable.
• Adjust the spice: Use the listed apple pie spice in place of the cinnamon sugar, as suggested in the ingredient list.
• Add a topping: Serve with plain yoghurt or fresh fruit alongside.
• Cook in batches: Keep finished toast warm while you cook the remaining slices.

Common mistakes to avoid

• Skipping the crumb press: Loose crumbs can fall off; press them gently onto both sides of the dipped bread.
• Using high heat: The coating may brown too quickly; cook over medium heat.
• Crowding the pan: Slices are harder to turn when packed together; cook in batches if needed.
• Boiling the sauce too long: It may thicken more than intended; stop after 1 minute once it has just thickened.
• Cutting the apples too thickly: They may need longer to soften; slice them thinly.
• Adding filling too early: The topping can soften the coating; spoon it over the toast just before serving.

How to store

Refrigerate leftover toast and apple filling separately in covered containers for up to 3 days. Reheat the filling in a pan or microwave until hot, and warm the toast in a toaster oven or oven to help revive its coating.

Frequently asked questions