Okay Fall, you win. I guess you're coming whether I'm ready or not.
But I win too, because Fall means apples and pumpkins and pumpkin pie spice in everything. In this case, there is pumpkin pie spice in both the egg mixture for the french toast and the apple compote (like I said, pumpkin pie spice in errrrthing). This french toast is served with a scoop of luscious apple compote and a good drizzle of warm salted caramel over top because apple + caramel are the original bff's. How Fall vibe-y is that?
I guess Fall isn't so bad.
- Pumpkin pie spice can be mixed in advance and kept in a spice jar. The recipe makes 2 tbsp just enough for the french toast but feel free to scale the recipe up if you want extra on hand for other delicious Fall things!
- Caramel sauce can be made, cooled and kept refrigerated in a tightly sealed container for up to 2 weeks. Reheat gently in microwave or submerging jar in hot water to return to the drizzling consistency.
- Spiced apple compote can be made, cooled and kept refrigerated in a well covered container for 2 to 3 days.
- Egg & milk mixture for the french toast can be mixed together in a shallow pie plate and kept covered in the refrigerator overnight until ready to use in the morning. I almost always do this the night before to lighten the burden in the morning!
Recipe serves 4.
For the pumpkin pie spice blend (makes about 2 tbsp needed for this recipe):
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
For the salted caramel sauce (makes about 1/2 cup of caramel - double the recipe if you want more of a smother than a drizzle no judgment ;) Recipe via Baker By Nature 6 Minute Small Batch Salted Caramel Sauce):
2 tablespoons salted butter
1/2 cup light brown sugar, packed
1/4 cup heavy (or whipping) cream
1/4 teaspoon kosher salt
Dash of vanilla or bourbon (or Madagascar bourbon vanilla)
For the spiced apple compote:
4 apples, peeled cored and cut into small cubes
2 tbsp butter
1 tbsp pumpkin pie spice (recipe above)
2 tbsp light brown sugar, to taste
2 tbsp water
1 tsp lemon juice
For the French Toast:
1 loaf of Challah or Brioche bread, cut into 1" slices (which should yield about 8-10 slices)
5 large eggs
1/2 C whole milk
1 tsp pure vanilla extract
1 tbsp pumpkin pie spice (recipe above)
Pinch of salt
Unsalted butter or oil for frying
1. For the pumpkin pie spice: In a small bowl, whisk all ingredients together and set aside.
2. For the salted caramel sauce: In a small saucepan over medium heat, whisk together butter, brown sugar, heavy cream and salt. Bring to a boil (should take about 1 minute), then reduce heat. Simmer for 5 minutes, whisking frequently. Whisk in vanilla or bourbon, then remove from heat. Keep covered to keep warm until ready to serve. (See headnotes for make ahead)
3. For the spiced apple compote: In a small saucepan over medium heat, melt the butter but don't burn it. Add the diced apples, butter, pumpkin pie spice, brown sugar and water. Stir it around and bring to a simmer. Cook about 15 minutes, adding splashes of water if it dries out too quickly. Once apples are tender and the liquid is thickened, turn off heat and toss with lemon juice. (See headnotes for make ahead).
4. For the french toast: Preheat your cast iron skillet or non-stick pan over medium heat. In a large dish flat dish (I like to use a 9" pie plate), beat the eggs then add the milk, vanilla, pumpkin pie spice and pinch of salt and mix until well combined. Dip the bread slices in the egg mixture, flipping promptly to coat thoroughly but not leaving it in for too long that it gets soggy. Set dipped slices on a separate plate. Lightly oil (e.g. coconut oil, butter or grapeseed oil) the hot pan and cook the dipped bread 2-3 minutes per side or until golden brown. Work in batches and if desired, keep warm in a 250f oven as you continue with remaining slices.
5. To serve: For each person, top two slices of french toasts with spiced apple compote and a warm salted caramel drizzles.