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This Apple Pie French Toast is the best way to usher in fall! Using Honeycrisp apples in a fragrant compote that tastes just like apple pie, a weekend Fall morning breakfast doesn’t get any better than this.
This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
Fall is in the air! A few weeks ago I wasn’t ready for summer to be over, but I have to say that I’m not mad about the changing leaves and cooler weather anymore. I love Pacific Northwest autumns, with the crisp days, gorgeous leaves and fresh fall produce.
After digging my fall clothes out of the closet to go run some errands, I was thrilled to see my favorite fall produce at my Fred Meyer when I went grocery shopping. Including, of course, new crop Honeycrisp apples. Drool. When I was slicing these babies up for my Apple Pie French Toast, the aroma was so tantalizing that I just kept stealing bites of the apples. In addition to using these delicious Honeycrisps in my Apple Pie French Toast, I also intend to use them in an upcoming soup recipe and my favorite apple crisp recipe. If I can stop eating them right out of the fridge. Hey, an apple a day, right?
For this Apple Pie French Toast Recipe, I made a fairly simple apple compote but with a secret ingredient. Want to know what it is? Of course you do, you came here for the recipe, right? It’s orange zest! I’m telling you, it makes this apple compote smell JUST LIKE mulled cider. You don’t even need to be burning your favorite fall candle when you are making this Apple Pie French Toast, your house will smell amazing.
For the french toast base, I adapted one of my favorite french toast recipes from America’s Test Kitchen. It is brilliant because it uses egg yolks only -it makes for a rich custard and eliminates the weird texture that egg whites contribute. I also added some orange zest to the french toast base. It’s optional but I think it really adds something special to the whole dish. One thing to note is the type of bread you use. Challah bread or Brioche would be great, but if you can’t find it just be sure to use a to use a heartier artisan bread if you can. The lighter, fluffier breads, such as Italian loafs, tend to disintegrate and that is not what you want here.
What fall produce are you most excited for? Be sure to swing by your Fred Meyer (or local Kroger store) to check out what’s new for the season, and don’t miss those Honeycrisp apples!
Apple Pie French Toast
Ingredients
For The Apple Pie Compote:
- 2 honeycrisp apples cored and diced
- 3 tablespoons brown sugar
- 2 tablespoons butter
- zest of one orange
- 1 tablespoon orange juice
- 1/2 teaspoon cinnamon
- 1/4 allspice
- 1/4 teaspoon nutmeg
For The French Toast:
- 8 slices bread such as Challah, Brioche, or a Hearty Artisan Bread
- 1 ½ cups milk
- 3 egg yolks
- 3 tablespoons brown sugar
- 2 tablespoons melted butter plus more butter for cooking in
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- zest of one orange optional but recommended
Instructions
- Mix together ingredients for apple compote in a large sauté pan over medium heat. Cook for 15-20 minutes, stirring often, until apples are soft.
- Meanwhile, whisk together ingredients for french toast (except bread) in a large rectangular dish.
- Heat a pan over medium low heat. Add about 1 tablespoon of butter and allow to melt.
- Add slices of bread to the liquid, soaking for about 30 seconds per side. You want the bread to be saturated but not falling apart.
- Pick up bread and allow excess liquid to drain off. Add the bread to the hot pan, cook for 2-3 minutes per side until golden brown.
- Serve with apple compote and top with maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ah, I just love the sound of this breakfast. I have never tried making French Toast just with yolks, but i feel like getting out the frying pan just to test it out this weekend. This is a recipe I know my family will be overjoyed to try out.
You will never go back after using just the yolks! Thanks Jane!
Oh my goodness! I came over from a pin thread because this pour shot just stopped me in my tracks! Killin it girl!
Aww, I’m blushing! Thanks so much Karen, I love your photos so that means so much to me.