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Apple Pie French Toast

A comforting mashup of apple pie and classic French toast, perfect for cozy breakfasts or holiday mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the apple filling
  • 3 medium apples (Honeycrisp, Gala, or Fuji), peeled, cored, and thinly sliced
  • 2 tbsp unsalted butter (or coconut oil for dairy-free)
  • 2 tbsp brown sugar (or 1–2 tbsp maple syrup for cleaner sweetness)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice
  • 1 pinch salt
For the custard (French toast batter)
  • 4 large eggs (or 1 cup aquafaba + 1 tsp ground flaxseed for vegan)
  • 1 cup whole milk (or almond, oat, or soy milk for dairy-free)
  • 1/4 cup heavy cream or half-and-half (optional — use extra milk if skipping)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup or honey (optional)
  • 1 pinch salt
For the toast
  • 8 slices thick bread (brioche, challah, Texas toast, or sturdy sourdough; gluten-free bread works too)
  • 2–3 tbsp butter or oil for frying (use vegan butter or coconut oil for dairy-free)
Optional toppings
  • Pure maple syrup or warmed apple cider syrup
  • Powdered sugar
  • Chopped toasted pecans or walnuts
  • Greek yogurt or whipped cream (or coconut whipped cream)
  • Extra warm apple slices

Method
 

Make the apple filling
  1. In a skillet over medium heat, melt butter. Add sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring occasionally, until apples are tender and syrupy, about 8–10 minutes.
  2. If they look dry, add 1–2 tbsp water or apple cider.
Keep warm
  1. Reduce heat to low and keep the apples warm while you make the custard. (Or place in a low oven at 200°F / 90°C.)
Whisk the custard
  1. In a shallow dish, whisk together eggs, milk, cream (if using), vanilla, cinnamon, maple syrup, and salt until smooth.
Preheat skillet
  1. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp butter or oil so it’s sizzling but not smoking.
Soak the bread
  1. Dip each slice of bread into the custard, soaking about 10–15 seconds per side for thick bread (less for airy bread). Let excess drip off.
Cook the French toast
  1. Place soaked bread in the hot skillet. Cook until golden brown, about 2–3 minutes per side. Add more butter as needed between batches.
  2. Cook in batches to avoid crowding; keep finished slices on a baking sheet in a 200°F oven to stay warm.
Serve
  1. Top each French toast stack with warm apple filling, a drizzle of maple syrup, and a sprinkle of toasted nuts or powdered sugar. Serve immediately.

Notes

Quick shortcut: Use 1 can (about 20 oz) apple pie filling warmed with a teaspoon of cinnamon and a squeeze of lemon if you’re short on time. Low-carb option: Use thick slices of low-carb or keto bread, reduce sugar in apple filling, and serve with Greek yogurt for extra protein. Vegan swap: Use aquafaba-flax egg mixture (1 cup aquafaba + 1 tsp ground flax per 4 slices) and plant milk; fry in coconut oil or vegan butter. Gluten-free: Choose a sturdy gluten-free bread; cook slightly slower to avoid burning as GF bread browns faster. Healthier sugar swap: Replace brown sugar with maple syrup or coconut sugar and reduce amount by 25%. Add-ins: Stir in 1/4 cup raisins or chopped dates with the apples, or top with a cinnamon-oat streusel for crunch. Make-ahead: Prepare the apple filling 2–3 days ahead and refrigerate. Reheat gently before serving. Storing leftovers: Refrigerate leftover assembled French toast (no whipped toppings) for up to 3 days. Reheat in a 350°F oven or toaster oven for 8–10 minutes, or microwave for 30–60 seconds (oven keeps it crispier). Freezing: Flash-freeze individual cooked slices on a tray, then bag for up to 1 month. Reheat from frozen in a toaster oven.