Honeycrisp Apple Cinnamon Skillet French Toast

French toast traces back to pain perdu, a thrifty way to revive day-old bread. This skillet version nestles thick brioche in cinnamon-spiced custard beside glossy Honeycrisp apples caramelized in brown sugar and butter.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 52g carbs
• 18g fat

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Ingredients

• 2 large, cored and thinly sliced Honeycrisp apples
• 3 tbsp, divided unsalted butter
• 2 tbsp brown sugar
• 1 1/2 tsp, divided ground cinnamon
• 4 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 8 slices thick-sliced brioche or challah
• for serving maple syrup
• optional dusting powdered sugar

Instructions

1. 1Melt one tablespoon of butter in a large nonstick or cast-iron skillet over medium heat. Add the apple slices, brown sugar, and one teaspoon of the cinnamon.
2. 2Cook the apples, stirring gently every minute or so, until they soften, release juices, and turn glossy and lightly caramelized at the edges, 6 to 8 minutes. Transfer the apples and any pan juices to a bowl and set aside. Wipe the skillet clean.
3. 3In a wide shallow dish whisk the eggs, milk, vanilla, remaining cinnamon, and salt until fully combined and slightly frothy.
4. 4Working in batches, dip each bread slice into the custard, letting it soak 10 to 15 seconds per side so the center softens without falling apart. Let excess drip back into the dish.
5. 5Melt another tablespoon of butter in the same skillet over medium heat. When the foam subsides, add two or three soaked slices in a single layer. Cook until the bottoms are deep golden and crisp, 2 1/2 to 3 1/2 minutes.
6. 6Flip carefully and cook the second side until equally golden and the centers feel set, another 2 to 3 minutes. Transfer finished slices to a warm plate and repeat with remaining butter and bread.
7. 7Return all toast to the skillet or arrange on a platter. Spoon the warm cinnamon apples and their syrupy juices generously over the top.
8. 8Dust lightly with powdered sugar if desired and serve right away with maple syrup on the side for drizzling.