Caramel Apple Brioche French Toast – Dessert Recipe

Caramel Apple French Toast
Caramel Apple French Toast

The idea for this dessert actually goes all the way back to these cheddar-battered onion rings with a stout chocolate malt from over a year ago. I was reviewing that recipe for inclusion in the cookbook, and was reminded of the idea of serving it with a grilled apple slider on brioche French toast.

The dish you see above basically tastes the way I wanted it to, but the proportions and presentation need work to make it really resemble a burger. I’m hoping you don’t mind me sharing a work in progress!

The components are: caramel sauce, brioche French toast, sauteed apple, aged cheddar, maple whipped cream, flaky sea salt. I think the cheddar works well both as a reference to a burger but also because lots of folks like cheddar on apple pie. I’ve doubled the amount of cheddar in the recipe below. Try to get it on the apple while it is still warm enough to melt.

Caramel Apple Brioche French Toast
Serves 6

For the French toast:

  • 1 cup whole milk
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • pinch of cinammon
  • 12 square pieces of brioche, 2″ x 2″ x 1/2″
  • 1/2 cup vegetable oil

For the maple whipped cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons grade B maple syrup (more flavorful than grade A)
  • pinch of salt

For assembly:

  • 4 tablespoons butter
  • 6 round slices of peeled apple, 1/2″ thick (full cuts through the apple, no core)
  • 1 1/2 cups warm caramel sauce
  • 12 thin slices well-aged cheddar cheese
  • flaky sea salt
  1. Whisk together the milk, eggs, vanilla extract, 1/4 teaspoon of salt and cinammon. Arrange the brioche slices in a shallow dish just big enough to hold them. Pour the egg mixture over the bread and allow it to soak in, turning once, for about 5 minutes.
  2. Put the oil in a skillet over medium-high heat. When it is fully heated, put in the first batch of brioche slices, draining off excess custard first. Cook until well browned, adjust the heat as necessary, and flipping to cook both sides. Remove to paper towels and cook the remaining pieces.
  3. Beat the cream, maple syrup, and a pinch of salt to stiff peaks in a mixer with a whisk attachment, or alternatively prepare them for use in a whipped cream dispenser. Chill.
  4. Melt the butter in a large skillet over medium heat. Saute the apples until tender and browned on both sides. 
  5. To serve, pour about 2 tablespoons of the caramel sauce on each plate. Put down one slice of brioche and 2 more tablespoons of the sauce. Place an apple slice on top, and cover that with two thin slices of cheddar. Sprinkle on a few flakes of sea salt. Add a second piece of brioche, a healthy dollop of the maple whipped cream, and serve immediately.
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Posted by Michael Natkin on Monday, January 10th, 2011 in Desserts, Kid Friendly, Recipes.

15 Responses to “Caramel Apple Brioche French Toast – Dessert Recipe”

  1. January 10, 2011 at 9:31 am #

    Nice twist on your Saturday morning breakfast.

  2. January 10, 2011 at 11:51 am #

    oh wow.

  3. January 11, 2011 at 12:24 am #

    Wow, this looks divine! Perfect for those lazy Sundays when you feel like indulging.

  4. ben
    January 11, 2011 at 4:58 am #

    hmmmm and why would one to emulate a burger? odd …. i do enjoy this blog …. but …..

  5. January 11, 2011 at 6:17 am #

    This looks sooo delicious….can’t wait to try it this weekend!!!

  6. Michael Natkin
    January 11, 2011 at 9:28 am #

    Hey BJ – it is meant to be a visual pun, not to actually emulate the taste or content of a burger. I enjoy playing with food this way, making reference to familiar ideas while putting a totally different spin on them.

    Thanks,
    Michael

  7. January 11, 2011 at 11:17 am #

    Oh my…. that is a “special” breakfast dish! I’m gaining weight just reading the recipe. How fun, what a great take on French toast.

  8. Michael Natkin
    January 11, 2011 at 11:29 am #

    What's funny is I actually meant it to be dessert, but I can see why everyone thinks it is breakfast! Kinda makes me want to role with it and make it again with a fried egg instead of the whipped cream and maybe some maple smoked mushrooms….

  9. January 11, 2011 at 11:39 am #

    I realize that this is a dessert recipe; however, I look at this as a fancy brunch finale!

  10. January 11, 2011 at 11:53 am #

    Oh my goodness, Michael. I’m pretty sure I have drool on my chin now. This looks and sounds ah-mazing. If your works “in progress” are like this, I can’t wait to see the finished work ;p.

  11. Michael Natkin
    January 11, 2011 at 11:55 am #

    That works for me! What time should I be over?

  12. January 12, 2011 at 6:20 pm #

    Wow this sounds wonderful. I love brioche and I’ve never made it French-toast style..great idea.

  13. January 14, 2011 at 1:30 pm #

    I would eat this for breakfast, lunch or dinner..maybe even for dessert.

  14. January 15, 2011 at 9:09 pm #

    It seems like one of your servings should feed at least two people. I think the recipe should maybe read, “Serves 12 in tandem.” Looks absolutely delicious though and I’d say sharing a “work in progress,” was definitely a good decision.

  15. Michael Natkin
    January 15, 2011 at 9:49 pm #

    Thanks, Mikaela! Actually each piece of brioche is only a 2" square, so the serving is pretty tiny… it would definitely be very rich if they were large.

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