French Toast with Sautéed Apples
By Kristan Raines
French Toast with Sautéed Apples
By Kristan Raines
Yield/Serves:
Yields 4 Servings
2 ½ tbs unsalted butter, plus more for greasing
3 medium semi-tart apples, thinly sliced
3 tbs dark brown sugar
¾ tsp ground cinnamon
Pinch kosher salt
¾ cup half and half or whole milk
4 large eggs
1 ½ tsp vanilla extract
1 tbs granulated sugar
½ tsp ground cardamom
¼ tsp kosher salt
Neutral oil, for greasing
1 loaf of brioche or challah, cut into 1-inch thick slices
Crème frâiche, optional garnish
Maple syrup, for serving
3 medium semi-tart apples, thinly sliced
3 tbs dark brown sugar
¾ tsp ground cinnamon
Pinch kosher salt
¾ cup half and half or whole milk
4 large eggs
1 ½ tsp vanilla extract
1 tbs granulated sugar
½ tsp ground cardamom
¼ tsp kosher salt
Neutral oil, for greasing
1 loaf of brioche or challah, cut into 1-inch thick slices
Crème frâiche, optional garnish
Maple syrup, for serving
Add the butter to a large 12.5" skillet set over medium heat. Once melted add the apples, brown sugar, cinnamon, and salt.
Cook the apples until tender, stirring occasionally, about 15- 20 minutes. Transfer the apples to a bowl and set aside.
To a large bowl add the half and half, eggs, vanilla, sugar, cardamom, salt, and whisk well until no visible pieces of egg white remain. Transfer the mixture to a shallow bowl.
Using another similarly sized skillet, add 1 tbs of butter and 1 tbs of neutral oil, and warm over medium heat. Once the butter has melted, dip both sides of a slice of brioche into the egg mixture and then place into the hot pan. Immediately dip 2-3 additional slices and place in the pan as well.
Cook each side for about 2 minutes, or until golden brown. Quickly wipe out the pan and add an additional tbs of butter and oil and repeat the process above for the 4 remaining slices of brioche.
Garnish each serving with warm apples, crème frâiche, and maple syrup, if desired.
Cook the apples until tender, stirring occasionally, about 15- 20 minutes. Transfer the apples to a bowl and set aside.
To a large bowl add the half and half, eggs, vanilla, sugar, cardamom, salt, and whisk well until no visible pieces of egg white remain. Transfer the mixture to a shallow bowl.
Using another similarly sized skillet, add 1 tbs of butter and 1 tbs of neutral oil, and warm over medium heat. Once the butter has melted, dip both sides of a slice of brioche into the egg mixture and then place into the hot pan. Immediately dip 2-3 additional slices and place in the pan as well.
Cook each side for about 2 minutes, or until golden brown. Quickly wipe out the pan and add an additional tbs of butter and oil and repeat the process above for the 4 remaining slices of brioche.
Garnish each serving with warm apples, crème frâiche, and maple syrup, if desired.