Apple Cinnamon French Toast with Sautéed Apples

Apple Cinnamon French Toast

Whole-grain bread has a sturdier structure than white bread, so it holds up better when you soak it. It has a sturdier structure, so it doesn't fall apart when you soak it.

This version of apple cinnamon French toast swaps the heavy sugar found in diners for a bit of maple syrup and cinnamon. It's a wholesome way to fuel up for the day without that midday sugar crash.

You can expect a dish that smells like autumn and hits that sweet and salty note. It's quick to pull together, but it feels like you spent way more time on it.

The Ingredients List

Full Shopping List:

• 300g apples, peeled and diced Why this? Holds shape well when sautéed
• 1 tbsp maple syrup
• 2 tsp ground cinnamon
• 3 tbsp unsalted butter
• 6 thick slices whole-grain bread Why this? Doesn't get mushy
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Essential Kitchen Tools

You only need a few basics here. A large non-stick skillet is a must so the eggs don't stick. You'll also need a medium bowl for the custard and a shallow dish or plate for dipping the bread.

From Prep to Plate

Caramelizing the Apples

Over medium heat, melt 1 tbsp (15g) of unsalted butter in a wide non-stick pan. Add 300g diced apples, 1 tsp (2g) ground cinnamon, and 1 tbsp (15g) maple syrup. Stir often for 5–7 minutes until the apples are tender and the syrup has thickened into a silky glaze.

Remove the apples from the pan and set them aside.

Whisking the Custard

Combine 3 large eggs, 1/2 cup (120ml) unsweetened almond milk, 1 tsp (2g) ground cinnamon, 1 tsp (5ml) vanilla extract, and 1/4 tsp (1.5g) salt in a medium bowl, whisking until smooth. Pour the mixture into a shallow dish.

Searing for Gold

Wipe the pan clean and melt the remaining 2 tbsp (30g) of unsalted butter over medium-low heat. Soak each slice of whole-grain bread in the custard for 10–20 seconds per side to ensure saturation without the bread breaking.

Cook the slices for 3–4 minutes per side until they achieve a chestnut brown finish and the interior reaches an internal temperature of 160°F (71°C).

Finishing the Dish

Plate the toast immediately and spoon the warm, caramelized apples over the top.

If Something Goes Wrong

Preventing Soggy Slices

If the center feels mushy, you're likely soaking the bread too long. Reduce the dip time to 10 seconds per side. Also, make sure your pan is at a steady medium-low, which lets the egg set before the outside burns.

Stopping Apple Burning

Apples can turn brown too quickly if the heat is too high. If they start to smell burnt, add a teaspoon of water to the pan. This creates a bit of steam that helps them soften without scorching.

Fixing Custard Streaks

If you see ribbons of egg in your toast, the custard wasn't whisked enough. Give it a vigorous stir until it's completely uniform. I like using a fork or a small whisk to make sure the cinnamon is fully integrated.

Swaps and Variations

If you're in a rush, you can make these as sticks. Just cut the bread into thirds before dipping and frying. They're great for kids or for dipping into a side of yogurt. For those who love planning, an overnight version works too.

Just soak the bread in the custard and keep it in the fridge, then sear it in the morning.

If you want something even quicker, try my Apple Cinnamon Oatmeal recipe. For a different oven treat, check out this Apple Breakfast Bake.

Storage and Reheating

Place any remaining slices in a sealed container and refrigerate for a maximum of 3 days. Keep the caramelized apples in their own small dish to prevent the bread from becoming soggy.

To reheat, avoid the microwave to prevent a rubbery texture. Instead, use a toaster oven or a dry skillet over medium heat for 2 minutes per side. Warm the apples in a small pot with a teaspoon of water to loosen the glaze.

How to Serve

I like to serve this with a dollop of Greek yogurt or a sprinkle of cinnamon on top. If you're feeling fancy, a few fresh blueberries or sliced strawberries add a nice pop of color and acidity to balance the warm cinnamon.

Key Techniques Explained

• The Two-Stage Cook: Sautéing the apples first and removing them prevents the pan from overcrowding. This ensures the bread hits a hot surface for a crisp crust.
• Saturation Balance: Dipping for 10–20 seconds allows the custard to penetrate the whole-grain crumb without breaking the structure.

Chef: For an extra depth of flavor, add a pinch of espresso powder to the apple sauté. It doesn't taste like coffee, but it makes the cinnamon and maple flavors feel richer.