This fruity and seasonal breakfast recipe is over-the-top delicious! Serve with a side of crispy bacon or sizzling sausage to really push it over the edge.
A sweet breakfast treat
This dish makes the perfect birthday breakfast in bed or special occasion morning treat!
Challah French toast with warm apples and cinnamon crumble
For the French toast
- 3 large eggs
- 1/3 cup half-and-half or heavy cream (milk is fine, too)
- 1/2 teaspoon pure vanilla extract
- 2 slices challah bread, cut into 3/4 to 1-inch slices
- 1-2 tablespoon butter
- Powdered sugar for garnish
- Maple syrup, if desired
For the sauteed apple
- 1 apple (peeled, cored and thinly sliced)
- 1 tablespoon butter
- Pinch of sugar and cinnamon
For the crumble topping
- 1/4 cup flour
- 1/4 cup light brown sugar
- 2 tablespoons softened butter
- 1/4 teaspoon cinnamon
- Add the first eggs, half-and-half, and vanilla extract to a large measuring cup or bowl and whisk together well. In a separate, shallow pan, pour egg mixture over slices of challah and allow the bread to sit in the mixture, about 20-30 minutes each side.
- While the bread is soaking, melt butter over medium heat in a small-medium pan. Add apple slices and saute until soft but not mushy, about 10-12 minutes. Add a pinch of cinnamon and sugar and set aside.
- To make the cinnamon crumble, add all ingredients to a bowl and mix together well with a fork until mixture resembles a coarse crumble.
- When bread is sufficiently soaked, preheat oven to 350 degrees F.
- Add butter to a large pan over medium heat. Once butter coats the pan and begins to bubble, carefully add egg-soaked bread to the pan.
- Cook about three to four minutes each side or until both sides are lightly browned and crisp. Add more butter when flipping.
- Turn off the stove. Add one slice of the French toast to another small, ovenproof pan.
- Top with most of your sauteed apples and a second piece of French toast, and then add desired amount of cinnamon crumble.
- Bake in the oven about 10-12 minutes, or until lightly browned on top and apples are a bit bubbly.
- Remove from pan and plate. Cut in half with a serrated knife. Sprinkle with powdered sugar and garnish with leftover apples.
- Serve with maple syrup (optional).