Holy french toast. Honestly, forget the french toast, I want to take a bath in this caramel. It is so flipping good. The brown sugar gives it a deeper flavor than your average caramel. Even though the apples are added right at the end to finish it off, there is a delicious apple flavor that runs through all of this luscious sauce. Plus, it has bourbon, so it really doesn’t get better than this. The challah is nice and eggy but not soggy, and has perfect golden brown crispy edges. This, my friend, is a winner. Whip this up on a Sunday morning to impress your special lady friend and you’ll never be able to get rid of her.
Photography by Sophie Marie Creative
- 1 loaf challah bread; preferably thick sliced and set out to dry overnight but not necessary
- 4 eggs
- 2 cups half and half
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2-4 tablespoons butter
- Powdered sugar for garnish
- 3/4 cup dark brown sugar; packed
- 1 tablespoon bourbon; or more, I do not discriminate against the usage of extra bourbon
- 4 tablespoons cold butter; make sure it is cut into at least four pieces instead of just a brick of butter
- 1 cup heavy cream
- 1 apple; sliced thin
- Pinch of salt
- Preheat the oven to 225 degrees.
- In a large dish, add the eggs and whisk them until fully incorporated. Next, whisk in the half and half, sugar, vanilla, and cinnamon. In a large skillet, melt a tablespoon or two of butter over medium heat. Take a slice of bread and submerge it in the egg mixture, making sure both sides are coated and some of the mixture soaks into the bread. Let the excess custard drip off, then put it in the heated skillet, cooking 2-3 slices at a time or as much room as your pan allows. Flip them after about 3 minutes, or until golden brown, and repeat on the other side. Remove from the pan and transfer them to a baking sheet. Put them in the oven to keep them warm. Repeat until all the the bread has been cooked, adding some more butter to the pan when necessary.
- In a large skillet or sauce pan, add the brown sugar for the caramel. This will happen quickly so keep an eye on it. Heat it over medium to medium-high heat. It will start to liquefy. Begin whisking it to prevent clumps from forming. Once completely melted and slightly simmering, add in the bourbon whisking constantly and carefully because it will start simmering aggressively. Next, add in the butter one piece at a time, whisking until combined. Turn the heat down to medium-low and whisk in the heavy cream. Add in a healthy pinch of salt and continue to whisk until everything is completely combined and smooth (in the occasion you may have some sugar clumps, just put a strainer over another pan/pot and pour the caramel through strainer to remove the clumps). Add in the apples. Let the apples simmer for 3-5 minutes or until softened.
- Remove the french toast from the oven and slice them diagonally, then place them on a plate. Top with the caramel sauce and sprinkle on some powdered sugar if you’re feeling fancy.