Brioche French Toast with Caramelized Cinnamon-Apple Compote

Ingredients

• 400 g brioche loaf
• 4 unit large eggs
• 0,75 cup whole milk
• 2 tbsp maple syrup
• 1,5 tsp vanilla extract
• 1,5 tsp ground cinnamon
• 3 unit apples
• 0,25 cup brown sugar
• 4 tbsp butter
• 1 tbsp fresh lemon juice
• 1 tbsp icing sugar, for dusting

Instructions

1. 1

   Slice a 400 g brioche loaf into six 1-inch thick pieces and leave them uncovered on the counter for 15 minutes to dry slightly : this prevents a gummy centre.

2. 2

   Peel, core and slice 3 apples (Honeycrisp or Gala) into 1/2-inch wedges.

3. 3

   Melt 2 tbsp butter in a skillet over medium heat until foaming, then add the apples, 1/4 cup brown sugar, 1 tsp cinnamon and a pinch of salt.

4. 4

   Sauté 6–8 minutes, stirring occasionally, until the apples soften and the sugar caramelizes into a glossy syrup coating the fruit.

5. 5

   Deglaze with 1 tbsp fresh lemon juice and 1/2 tsp vanilla, simmer 1 minute to reduce, then remove from heat and keep warm.

6. 6

   In a wide shallow dish, whisk 4 large eggs, 3/4 cup (180 ml) whole milk, 2 tbsp maple syrup, 1/2 tsp cinnamon, 1 tsp vanilla and a pinch of salt until fully emulsified.

7. 7

   Dip each brioche slice in the custard for 20 seconds per side : enough to soak the crust but not drown the interior.

8. 8

   Melt 1 tbsp butter in a non-stick skillet over medium-low heat; when it stops foaming, add 2 slices and cook 3 minutes per side until deep golden with crisp edges and a set custard centre.

9. 9

   Repeat with remaining butter and brioche, keeping cooked slices on a rack in a 200°F / 95°C oven so they stay crisp.

10. 10

    Plate the French toast, spoon over the warm apple compote, dust with icing sugar and finish with a generous drizzle of maple syrup.