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Caramelized Apple French Toast is the most delicious way to start a lovely Fall morning! Caramelized apples pair perfectly with freshly homemade French toast slices.
This is one of those breakfast recipes that I will straight up run out of bed for. No coffee needed – my desire for this caramelized apple French toast is all I need to fuel me!
The best part is, I don’t have to wait too long to satiate my Fall caramelized apple craving, because this breakfast is so very quick and easy to whip ip!
The French toast itself is the easiest part, as it’s just your average French toast recipe (simple, sweet, and filling of course).
The real star of the show here are the amazing caramelized apples that get tossed on top of the homemade French toast! All you need to make the classic topping are apples, butter, water, sugar, and cinnamon… Yep, it’s really that easy.
There’s not a Fall season that goes by where I don’t make this French toast recipe at least once, twice, or five times. I just can’t help myself!
It’s easy-peasy, delicious, and loaded with all of my favorite autumnal flavors. Not to mention, if you ever have family visiting from out of town for Thanksgiving, this is the perfect meal to start the day off with!
Ingredients for caramelized apple French toast
For the French toast, all you need is:
- Bread – Brioche is always the best for French toast.
- Almond milk – Any milk will work, but this is my favorite one.
- Eggs – Free-range organic eggs are my go-to.
- Sugar – Plain white granulated is all you need.
- Cinnamon – No French toast would be complete without it!
- Butter – Salted or unsalted, the choice is yours.
The caramelized apples call for:
- Apples – I like to use granny smith for a light tart flavor to balance out all of the sweetness.
What kind of bread should I use?
I love using breads like brioche (my personal favorite) or sourdough, as they really absorb the ingredients the best. A sturdy bread is what you need to really hold its shape.
How long will apple French toast stay fresh?
Truly, this is a dish best served nice and fresh. If you have leftovers, they’ll stay fresh in an airtight container in the fridge for about 2 days. To reheat it, just pop it in the microwave for about a minute or so.
How can I make caramelized apple French toast even more Fall-inspired?
It’s pretty easy to do! Just amp up the levels of cinnamon and nutmeg in both the French toast itself and the apples.
Start your day sweetly!
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Caramelized Apple French Toast
For the French toast:
- 4 bread slices
- 2 tablespoons almond milk
- 2 eggs
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, for frying
For the caramelized apples:
- 2 apples
- ¼ cup butter
- ½ cup water
- ½ cup sugar
- ½ teaspoon cinnamon
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Peel and chop apples into small cubes or slices, as you prefer.
- Place chopped apples in a medium pot. Add ½ cup (100g) of sugar, ¼ cup (57g) of butter and ½ cup (118ml) of water. Cook it over the stove for 15 minutes, occasionally stirring to prevent it from burning or sticking in the base. Remove it from heat once apples are soft and tossed with slightly thick caramel.
- Beat the eggs in a small bowl (with enough space to wet the slices of bread). Add 2 tablespoons of almond milk, 2 tablespoons of sugar and ½ tsp of cinnamon. Whisk to combine.
- Dip each slice of bread in the egg mixture, and soak both sides of them.
- Heat a skillet over medium heat. Add a tbsp of butter and melt it before cooking. Cook the french toasts on both sides until golden.
- Serve the french toast when still hot with the caramelized apple on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.