French toast recipes
for breakfast or brunch. Try one of our make ahead french toast recipes.
Apple Walnut French Toast
cream cheese (8 oz)
1 med Granny Smith apple peeled, quartered, and cored
2/3 cup Finely chopped walnuts
3 tbl Light-brown sugar
1 1/2 tbl Butter
5 tbl Plus 1/2 C sugar
1/4 cup Heavy cream
1 tbl Applejack or brandy
1/8 tsp Ground nutmeg
1/8 tsp Ground cinnamon
1/8 tsp Ground mace
4 3/4 x Inch slices challah or brioche
2 tsp Lemon juice
Fresh mint sprigs, (opt.)
Make cream-cheese spread: In food processor fitted with chopping blade, process
cream cheese, 2 apple quarters, 2 T walnuts, and the brown sugar until pureed.
Refrigerate until ready to use on the toast.
Make walnut brittle: In small sauce-pan, melt 1/2 T butter over low heat. Stir
in 2 T walnuts and 5 T sugar. Cook, stirring constantly, until sugar caramelizes
or turns golden brown-about 10 minutes. Remove from heat and immediately pour
mixture onto lightly greased baking sheet. Let cool completely. Break into
pieces when cool.
Make French toast: Heat oven to 350'F. In medium bowl, combine eggs, 1/2 C heavy
cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread
in mixture, turning to coat both sides of slices. Set aside.
Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook
remaining 1/2 C sugar and the lemon juice until sugar caramelizes or turns
golden. Reduce heat to low and gradually whisk in remaining 1/4 C heavy cream
until well mixed. Keep sauce warm over low heat.
In large skillet, melt 1/2 T butter; add bread slices and cook until golden
brown on both sides. Transfer slices to a baking sheet. Cut slices in half
diagonally. Divide cream-cheese spread evenly among the slices.
Bake 5 to 10 minutes or until cheese spread is warm. Meanwhile, thinly slice
remaining apple quarters. In same skillet, melt remaining butter and saute apple
To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast
diagonally on each plate and top with sauteed apple slices. Sprinkle walnut
brittle over top. Garnish plates with fresh mint sprigs, if desired.