Cinnamon Apple French Toast with Toasted Pecans and Maple Crème Fraîche

This French toast is the ultimate fall breakfast, featuring a medley of seasonal toppings that bring warmth and comfort to your table. Slices of baguette are soaked in a cinnamon-spiked egg mixture, then pan-fried until golden and baked to a custardy finish. The star of the show is the apple topping: diced apples are caramelized with brown sugar, maple syrup and butter, creating a luscious, syrupy glaze.

Toasted pecans add a delightful crunch, while a dollop of maple crème fraîche provides a tangy-sweet finish. This recipe is surprisingly simple to make, yet impressive enough for a special brunch gathering. Serve it warm and watch it disappear!

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Ingredients

4 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

6 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

8 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim about ½ inch off the ends of each baguette on a diagonal and discard the ends. Slice the remaining bread on a diagonal into three oval-shaped pieces per baguette. Peel, halve and core the apples, then dice them into ½-inch pieces. Quarter the lemon.
2. In a medium bowl, whisk together the eggs, milk, half the cinnamon, 2 tablespoons sugar and a pinch of salt until well combined (a few cinnamon clumps are fine). Transfer the egg mixture and baguette slices to a large resealable plastic bag. Seal and toss to coat. Set aside, tossing occasionally, until the bread is evenly soaked.
3. While the bread soaks, melt 2 tablespoons butter in a medium pot over medium-high heat. Add the diced apples and the remaining cinnamon. Cook, stirring, until fragrant, about 1 minute. Add ¾ cup water, the brown sugar, juice from half the lemon and a pinch of salt. Stir to combine. Cover and cook until the apples are tender, 8-10 minutes. (Watch carefully to avoid burning; reduce heat to medium if the liquid boils off too quickly.) Uncover and cook, stirring occasionally, until the apples are glazed and the liquid has thickened into a syrup, 3-5 minutes more. Remove from heat. Stir in half the maple syrup and the remaining 2 tablespoons butter until melted. Keep covered off heat until ready to serve.
4. While the apples cook, heat a large nonstick pan over medium-high heat. Add the pecans and toast, stirring, until fragrant, 2-3 minutes. Transfer the pecans to a plate. Wipe out the pan.
5. Heat a drizzle of oil and 1 tablespoon butter in the same pan over medium heat. Once the butter foams, add the soaked bread slices (let any excess egg mixture drip off first). Cook, pressing down lightly with a spatula, until lightly browned, 2-3 minutes per side. Work in batches if needed, wiping out the pan and adding more oil and butter between batches. Transfer the cooked French toast to a lightly oiled baking sheet. Bake on the top rack until custardy, 6-8 minutes.
6. While the French toast bakes, in a small bowl, combine the crème fraîche with the remaining maple syrup until smooth.
7. Divide the French toast among plates. Spoon the apples and their syrup over the top. Dollop with the maple crème fraîche and sprinkle with the toasted pecans. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute brioche, challah or thick-sliced white bread. Adjust soaking time as needed.

Can I make this recipe dairy-free?

You can use plant-based milk and vegan butter and substitute the crème fraîche with a dairy-free yogurt or coconut cream.

How do I store leftovers?

Store leftover French toast and apple topping separately in airtight containers in the refrigerator for up to 2 days. Reheat in a toaster or oven.