French Toast With Caramelized Apples

Updated on August 26, 2019
Astral Outfitter profile image

My love for food comes from cooking with my parents and grandparents while growing up. I've also worked in professional kitchens.

My girlfriend and I love cooking food so much that we can't help thumbing through every cookbook and food-related magazine we can get our hands on. Nor can we resist the temptation to watch the cooking shows on Hulu, Netflix, and even YouTube.

This recipe comes from one of our favorite chefs to watch learn from, Gordon Ramsay (we hope one day to visit one of his restaurants, too). While the rest of the Western world would simply call this dish French toast, Gordon reminisces about his childhood during his tutorial, calling this dish "Eggy Bread With Apples."

Not one to argue with the man who has more than 20 accumulated Michelin stars, I followed his recipe and wasn't at all surprised that one of the greatest living chefs helped me produce one of the best breakfast dishes I've ever tasted.

With this recipe/tutorial, I hope to show you how to make a great chef's French toast with caramelized apples. It's a fairly simple recipe without very many steps, and it will fill your home with the aromas of freshly baked apple pie.

Just like all foods, the more patience you have and the more love you put into ith, the better it is (it's science after all). Just like love and patience, all foods also need cookware, and this is the cookware you'll need to accomplish this dish.

Necessary Equipment

  • Cutting board
  • Chef's knife
  • Frying pan
  • Tablespoon
  • Apple peeler
  • Wooden spoon
  • Spatula
  • Square dish (for egg wash)
  • Whisk or fork

Ingredients

For the most part, many of these ingredients should be staples in every kitchen, so you won't need to do much shopping (if any) for this recipe. Here is our ingredients list:

  • 2 slices bread
  • 1 Granny Smith apple
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 1 large egg
  • Cinnamon to taste

Directions

Although easy, this recipe does require a few extra steps—but as I said, the more patience and love you put into any recipe, the better it's going to taste.

  1. Peel, core, and cut the apple into 1/4-1/2" slices.
  2. Whisk the cinnamon into the egg wash in your square dish.
  3. Heat your pan on medium-high heat (6/7 on the dial).
  4. Add 2 tablespoons of butter to the pan and bring to a simmer.
  5. As the butter begins to simmer, add the tablespoon of sugar to the pan and continue to simmer until coloring changes from white/yellow to golden/amber.
  6. Once butter and sugar start to caramelize, add the apples to the pan.
  7. Brown the apples in the caramelized butter-sugar mix.
  8. Once the apples have softened enough to slice in half with minimal effort from your wooden spoon, remove them from the pan and place in a bowl for holding.
  9. Add remaining 2 tablespoons of butter to the pan.
  10. Run the slices of bread through your egg wash and add them to the pan.
  11. Once both sides of your bread slices have browned and the egg wash is no longer raw, remove the bread from the pan to a plate.
  12. Add the apples to the French toast (add butter, syrup, and cinnamon to taste).

Food has been a great way for my girlfriend and me to connect on several levels. Between the two of us, someone is cooking something delicious every night, and we usually have just enough leftovers to have a great lunch the next day, as well. Our memories in the kitchen together are quickly becoming some of my favorites.

I hope you enjoy this recipe as much as we have. Although we discovered this amazing recipe less than two weeks ago, it is quickly becoming a breakfast staple in our home.

Thank you for reading along, and I would love to hear from you if you have tried this recipe.

Questions & Answers

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      • lizmalay profile image

        Liza 

        2 months ago from UT,USA

        I love french toast! My husband and I sometimes have french toast for dinner :) These additional caramelized apples on top looks delicious! Thanks for sharing.

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