Brioche French Toast with Caramelized Cinnamon-Apple Compote

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.

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

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.

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

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

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.

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

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.

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

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