French Toast with Caramelized Apples or Pears

French Toast With Caramelized Apples Or Pears

Details

Golden French toast served with caramelized apples or pears and homemade caramel sauce.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 50 mins
  • Views: 36,938
  • Success: 94%

Steps

Step 1: Making the Caramel Sauce

• 1 1/2 cups sugar
• 3/4 cup water
• 1 cup heavy cream
• 2 tbsp salted butter

Method

NOTE: IF YOU HAVE NOT MADE CARAMEL SAUCE BEFORE, PLEASE BE VERY CAREFUL. THE SUGAR IS EXTREMELY HOT AND CAN CAUSE SEVERE BURNS.

In a medium pot, boil the sugar and water together over medium to low heat until the sugar caramelizes and turns golden brown. Be sure not to stir the mixture as the sugar heats. This will take approximately 7 to 15 minutes.

Once the sugar is golden, immediately remove the pot from the stove and carefully whisk in the cream. Wear oven mitts and be very careful. The cold cream will splatter when it hits the hot sugar. Once the cream has been added, whisk in the butter one tablespoon at a time. Then set the caramel aside to cool slightly as it will still be very hot.

Serve warm or at room temperature with cakes, tarts, ice cream or even French toast. Any leftover caramel sauce can be kept in a plastic container or squeeze bottle and stored in the refrigerator for quite a few days.

Note: Instead of using salted butter, you can use unsalted butter and season the sauce at the end with a bit of fleur de sel or gray salt.

Step 2: Caramelizing the Apples

• 2 whole apples or pears
• 2 tbsp unsalted butter
• 3 tbsp brown sugar

Method

To prepare the apples, first peel and core them. Then quarter them and cut each quarter into four pieces.

To cook the apples, melt the butter over medium-high heat. Once the butter has almost melted, add the brown sugar. Let the sugar dissolve into the butter before adding the apples. Let the apples cook and begin to caramelize before tossing.

The apples are done when they are a nice golden color on all sides.

Step 3: Preparing & Cooking the French Toast

• 3 large eggs
• 1 tsp vanilla
• 1/4 tsp table salt
• 2/3 cup milk
• 8 slices thick, sliced bread
• 1/8 tsp almond extract (optional)
• 2 tbsp vegetable oil or butter

Method

To prepare the French toast, begin by mixing together the eggs, vanilla, salt and milk. Pour the mixture into a dish large enough to hold a few pieces of bread at a time.

Soak the bread in the egg mixture for a minute or two, or until the bread is just soaked through.

Turn the heat to medium-high and lightly oil your griddle or frying pan. Cook the bread on each side for about 3 to 5 minutes or until it is golden and cooked all the way through. The centre should no longer be eggy or wet.

Serve with the caramelized apples and then drizzle with the warm caramel sauce.

Chef's Notes

The best part about this decadent French toast is that all of the ingredients are likely to be stocked in your pantry already!

The caramel sauce for this can easily be made in advance. Also if you prefer, you can serve the French toast with Berry Compote instead of the sautéed apples and caramel sauce.

12 Comments

  • Ernie H
    Ernie H
    If you're sauteeing the apples, make sure that the apples are firm - I did this the first time around with the regular Washington apples, and they were kinda mushier than what I was used to. Golden Delicious apples are pretty good for this recipe.
  • Steve C
    Steve C
    Prepared this wonderful recipe, added cinnamon to the apples and also to the batter for the french bread.......mmmmmmmmm!!! This is truly an easy and wonderful twist to a classic breakfast. Might I suggest that it would also be good for a dessert. Very filling, recommend no more than two slices of french bread per person, probably get away with only one per person. The caramel sauce is no more sweeter than traditional maple syrup. If using this for a dessert, as opposed to a breakfast, recommend a scoop of vanilla ice cream to accompany it!!
  • Brett J
    Brett J
    It's easy to make a great french toast even with fresh bread. Simply lightly toast the bread and allow to cool before dipping into the egg mixture. I agree about making this recipe into a dessert. A scoop of vanilla ice cream on top, with perhaps some warmed brandy (which you can then cautiously flame) would be perfect.
  • Ashley C
    Ashley C
    I usually make this when we have company that stay overnight- it's a great surprise in the mornings! If I have leftover caramel sauce (I almost always do) I keep it in the refrigerator in a sealed container until the next time we have guests or until I make a dessert that needs it. It keeps really well, and everyone comments that it tastes so much better than store-bought!
  • Antigoni P
    Antigoni P
    when i ve'been to paris i taiste it and it was very good..but a litlle havy...
  • Andrew L
    Andrew L
    My carmel sauce does not have the same deep color as yours. I used cane sugar and did not think that would make a difference. Am I not cooking it long enough before adding the cream? Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    It does sound like you might just need to take it a touch further. Keep an eye on it though as once it starts to change color it happens quickly. Mastering and/or producing a consistent caramel really just comes down to practice, which in turn will give you the confidence to take it that little bit further. That's not to say you won't likely take it too far one day, as you very well might, but this is also a learning experience. Hope this helps. Cheers!
  • Andrew L
    Andrew L
    I am going to make taffy with the kids for Christmas and it seems that the only difference in the process is the addition of corn syrup and flavoring. ( Minus the cream and the addition of pulling) I was wondering why you should not stir the sugar / water mixture initially? Also taffy requires that you bring the temperature up to 250 degrees F. / 120 degrees C. and the video I watched uses a thermometer to measure temp. Is this necessary or could the color change be an indicator there also? I know this is not a caramel question but thanks in advance.
  • Ken R Rouxbe Staff
    Ken R
    To make taffy, I'd recommend pushing the temperature a bit higher in the hard ball stage (260°F/ 133°C). The color should still be clear, not browned- but the bubble structure and cooling properties will be in line with this cooking stage (drop a bit into ice water and see why it's called "hard ball" stage)! I always add a small amount of vegetable glycerin and a touch of corn starch to keep the taffy from getting too sticky. Enjoy!
  • Andrew L
    Andrew L
    I will give those tips a try. I appreciate it!
  • Noel G
    Noel G
    Could you use bananas instead of apples ?
  • Dawn T Rouxbe Staff
    Dawn T
    Yes, you could certainly use bananas instead of apples if you like. Just keep in mind, if you are using, and cooking the bananas, they are much softer and will need to cook for much less time. Cheers!

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