Recipe for Apple French Toast from Dairy Farmers of Ontario

Dairy Farmers of Ontario shared this recipe for Apple French Toast, a decadent brunch dish layered with spiced apple compote, vanilla whipped cream, and crunchy brown butter oat crumble. Thick brioche slices are soaked in a rich custard and pan-seared until golden, creating the ultimate cozy breakfast or brunch centrepiece. Finished with maple syrup and warm spices, it’s comfort food at its finest.

Apple French Toast

Serves 3-4

Ingredients:

Brown Butter Crumble

• 4 Tbsp local unsalted butter
• ½ cup rolled oats
• ¼ cup all-purpose flour
• 1/4 cup brown sugar
• ½ tsp ground cinnamon
• Pinch of salt

Spiced Apple Compote

• 4 large apples (Granny Smith or Honeycrisp work well), peeled, cored, and diced
• 3 Tbsp local unsalted butter
• ⅓ cup brown sugar (light or dark)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice (optional, for apple pie vibes)
• Pinch of salt
• Splash of lemon juice (to brighten)

Vanilla Whipped Cream

• 1 cup local 35% whipping cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

French Toast

• 1 loaf brioche bread, sliced into 2-inch thick slices (about 6–8 pieces)
• 1 cup local 3.25% milk
• ½ cup local 35% whipping cream
• 4 large eggs
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 3–4 Tbsp local unsalted butter (for searing)

Garnish

• pats of local butter, softened
• Maple syrup

Directions:

1. Brown Butter Crumble
   – In a medium skillet, over medium heat, melt butter and cook until it turns golden brown and nutty, about 4–5 minutes.
   – Stir in oats, flour, brown sugar, cinnamon, and salt. Cook, stirring constantly, until toasty and golden, about 5–6 minutes.
   – Spread on a tray to cool and crisp up.
2. Apple Compote
   – In a medium skillet, over medium heat, melt butter.
   – Add diced apples, brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt.
   – Cook 8–10 minutes, stirring, until apples soften and sauce thickens.
   – Add a splash of lemon juice at the end to brighten. Keep warm.
3. Vanilla Whipped Cream
   – In a large, chilled bowl, whip cream with powdered sugar and vanilla until soft peaks form (use a whisk or electric mixer).
   – Set aside. Keep cold until ready to serve the french toast.
4. French Toast
   – In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
   – In a cast iron pan or large skillet, over medium heat, melt butter to coat the pan
   – Dip each brioche slice into the custard mixture, soaking for at least 20 -30 seconds per side.
   – Place the dipped slices in the pan/skillet and sear slices until golden brown and crisp, about 3–4 minutes per side. Adjust the heat as needed to prevent burning.
   – Repeat until all slices have been cooked.
5. Assemble The French Toast
   – On a plate, place one slice of French toast
   – Spoon 1 – 2 tsp of apple compote on the slice and top with another slice (like a sandwich stack).
   – Top with more apple compote. Add a dollop of vanilla whipped cream.
   – Sprinkle generously with brown butter oat crumble. 6. Finish with a pat of butter and a drizzle of maple syrup.