Caramelized Apple French Toast

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This CARAMELIZED APPLE FRENCH TOAST takes a cozy classic and makes it extra special with a warm, cinnamon-spiced apple topping. The custard-soaked bread cooks up golden and crisp on the outside, soft in the middle, and pairs perfectly with the syrupy apples. It’s a simple but indulgent breakfast that feels right at home on a weekend table.

French toast has always been perfect for when we want something warm, a little indulgent, and easy to pull together with what we already have in the kitchen. Once we figured out the recipe, it became a regular part of our breakfast rotation.

This version builds on that base but takes it one step further with a spoonful of warm caramelized apples. It’s one of those additions that makes the whole plate feel a little more special, without adding much extra effort. The apples come together quickly in a pan with cinnamon, sugar, and just enough water to form a glossy syrup, and they’re the perfect match for the soft, custardy toast underneath.

We usually make a batch of the apples first, then prep the toast while they cool slightly. The apples reheat well, so you could even make them a day ahead if you’re planning brunch or just want to get a head start on the weekend.

Whether you top it with whipped cream, a dusting of powdered sugar, or even a scoop of ice cream, this is one of those breakfasts that always feels like a treat. It’s cozy, flexible, and makes the kitchen smell amazing—everything we want in a slow weekend morning.

What do I need to make this recipe?

CARAMELIZED APPLES: This is one full portion of our homemade caramelized apples—tender chunks of apple coated in a cinnamon-sugar glaze. They’re quick to make and really elevate the final dish.
MILK: Adds moisture to the custard base. Whole milk works best for a rich texture, but 2% is fine if that’s what you have.
HEAVY WHIPPING CREAM: Adds richness and helps create that soft, custardy center we love in good French toast.
EGGS: The core of the custard. They bind everything together and give structure to the soaked bread.
VANILLA EXTRACT: Adds warmth and a little sweetness to balance the apples and spice.
APPLE PIE SEASONING: A blend of warm spices that plays nicely with the caramelized apples. You can use plain cinnamon if needed—it still works beautifully.
SALT: Just a pinch to keep the sweetness in check and round out the flavor.
STALE WHITE BREAD: Brioche or challah are ideal since they’re soft and slightly sweet. A thicker slice holds up better to the custard without falling apart.
UNSALTED BUTTER OR OIL: For cooking the French toast until golden. Butter adds great flavor, but oil is more forgiving if you’re cooking multiple batches.

Best Breads for French Toast

BRIOCHE: Soft, buttery, and slightly sweet. This is our top pick for a custardy, rich texture that feels a little more indulgent.
CHALLAH: Similar to brioche but slightly less rich. It has a beautiful structure and soaks up the custard well without falling apart.
WHITE SANDWICH BREAD: A solid everyday option. Just make sure the slices are thick and a little stale so they hold up to soaking.
SOURDOUGH OR RUSTIC BREAD: Not traditional, but works if you like a firmer texture and a bit of contrast with the sweetness of the apples.
TEXAS TOAST: Great if you want something easy and store-bought that still feels special. Just avoid anything too soft or thin.

Tip: Whatever bread you choose, using slices that are slightly stale (or dried out in a low oven) will help them soak up the custard without turning soggy.

Step-by-Step Instructions

1. Make the caramelized apples:

Start by preparing one batch of our Caramelized Apples recipe. You can make them fresh while the French toast cooks, or prepare them ahead of time and reheat gently when you’re ready to serve. Once done, set them aside to cool slightly so the syrup thickens and clings to the apple pieces.

2. Dry out the bread (if needed):

If you’re starting with fresh bread, preheat your oven to its lowest setting. Place the slices directly on the oven rack or a baking sheet and warm them for about 5 minutes per side. This helps remove excess moisture so the bread can soak up the custard without becoming too soft or falling apart.

3. Make the custard mixture:

In a large mixing bowl, whisk together the milk, heavy whipping cream, eggs, vanilla extract, apple pie seasoning (or cinnamon), and a pinch of salt. Mix until everything is smooth and well combined.

4. Heat the pan:

Place a non-stick skillet or griddle over medium heat. Add a bit of unsalted butter or oil and let it melt and coat the surface evenly.

5. Soak and cook the French toast:

Dip one slice of bread into the custard, letting it soak for about 10 seconds per side. It should be fully saturated but still hold its shape.
Carefully transfer the soaked slice to the heated pan. Cook for 2 to 3 minutes on the first side, or until golden brown, then flip and cook the second side for another 2 to 3 minutes. Adjust the heat as needed to prevent burning.

6. Repeat with remaining slices:

Continue soaking and cooking the rest of the bread, adding more butter or oil to the pan as needed. Place finished slices on a plate or baking sheet and keep warm in a low oven if cooking in batches.

7. Serve and enjoy:

Top each slice of French toast with a generous spoonful of caramelized apples. Add whipped cream, powdered sugar, or even a scoop of vanilla ice cream if you’re feeling extra cozy. Serve warm and enjoy!

Frequently Asked Questions

Can I make the caramelized apples ahead of time?
Yes. You can make them up to 3 days in advance and store them in an airtight container in the fridge. Reheat gently in a skillet or microwave before serving.
What if I don’t have apple pie spice?
Cinnamon works perfectly on its own. If you want to get closer to the full spice blend, you can add a pinch of nutmeg and allspice or clove along with the cinnamon.
Can I use non-dairy milk or cream?
Yes. Use your favorite non-dairy milk like oat or almond, and swap the cream with canned coconut milk or a barista-style plant-based cream for a richer texture.
What’s the best way to keep the toast warm while cooking in batches?
Place cooked slices on a baking sheet in a 200°F oven while you finish the rest. This keeps them warm without drying them out.
Can I freeze leftovers?
French toast freezes surprisingly well. Let it cool completely, then store in a freezer-safe bag or container. Reheat in a toaster oven or skillet until warmed through and crisp on the edges.