This Caramel Apple Pie French Toast is everything you love about dessert—but for breakfast! Think buttery golden toast, warm cinnamon apples, and gooey caramel all stacked up into one dreamy morning bite.
Honestly, every time I make this, it smells incredible—like a bakery in fall. It’s the kind of breakfast that makes people peek into the kitchen asking, “What are you cooking?!”
Best part? It’s surprisingly easy. Just dip, cook, pile it all up, and drizzle with caramel. Done. Perfect for lazy weekends or when you want to wow your brunch guests without breaking a sweat.
🛒 What You’ll Need (and Swaps You Can Make!)
Bread: Thick slices of brioche or challah work beautifully. Texas toast or sourdough are great too—just go for something sturdy that can soak up the egg mix without getting soggy.
Apples: Granny Smith and Honeycrisp are perfect for that sweet-tart balance. No fresh apples? Use canned apple pie filling—just skip the extra sugar!
Cinnamon: Essential for that apple pie vibe. You can toss in a pinch of nutmeg too if you’re feeling fancy.
Brown Sugar: I usually go with light brown, but dark brown adds a deeper caramel flavor. Coconut sugar works if you’re cutting back on refined sugar.
🍎 How to Get Those Caramelized Apples Just Right
The trick is low-and-slow cooking with butter, sugar, and a little lemon. You want the apples soft but not mushy—like warm pie filling!
- Melt butter in a skillet over medium heat.
- Add diced apples, brown sugar, cinnamon, and lemon juice.
- Cook for about 5–7 minutes, stirring here and there. If things start sticking, add a splash of water.
🍞 Let’s Make It: Caramel Apple Pie French Toast
Ingredients
French Toast:
- 4 thick slices of brioche or challah
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp sugar
- 2 tbsp butter (for frying)
Caramel Apple Topping:
- 2 apples, peeled and diced
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- ¼ cup caramel sauce (store-bought or homemade)
- Whipped cream (optional, but highly recommended)
👩🍳 Step-by-Step:
1. Make the Custard
Whisk together eggs, milk, vanilla, cinnamon, and sugar in a bowl. Set aside.
2. Caramelize the Apples
Melt 1 tbsp butter in a skillet. Add apples, brown sugar, cinnamon, and lemon juice. Stir and cook until the apples are soft and saucy (5–7 minutes). Set aside.
3. Toast the Bread
Melt the second tablespoon of butter in a skillet over medium heat. Dip each slice of bread in the custard, soak for a few seconds per side, and place into the pan.
4. Cook It Up
Fry each slice for about 3–4 minutes per side until golden brown and cooked through.
5. Stack & Serve
Layer toast with warm caramel apples, drizzle with caramel sauce, and top with whipped cream. Add a little extra cinnamon if you’re feeling it. Then dig in. 😍
Can I use a different bread?
Yep! Any thick, sturdy bread will work. French bread, whole wheat, or even leftover dinner rolls can be great.
Can I prep the apples ahead of time?
Absolutely. Make them a day early and reheat gently on the stove. Add a splash of water if they thicken too much in the fridge.
No whole milk?
No worries—2%, almond, oat, or any milk will work. Whole milk just adds a bit of richness.
How do I store leftovers?
Keep the toast and apple topping in separate containers in the fridge. Reheat gently on the stove or in the microwave. Best eaten within 2–3 days.
