Wake up your breakfast with a plate of apple fritter French toast topped with a buttery bourbon maple syrup. Make the bread at least one day in advance, but the best thing about French toast is it works well with older bread so if time is an issue make the bread over the weekend and put it away use later in the week.
In a small bowl, mix together 2/3 cups packed brown sugar and 2 teaspoons cinnamon and set aside. Peel, core and dice 3 baking apples, like Jonathan or Braeburn. In a medium bowl, combine the apples 3 tablespoons sugar and 1 teaspoon cinnamon; set aside.
In a large bowl, cream together 1 stick of softened butter with 2/3 cup sugar until light and fluffy. Mix in 1/2 cup applesauce and 2 teaspoons vanilla extract. Add 2 eggs one at a time beating after each addition. Slowly add 1½ cups flour and 2 teaspoons baking powder to the batter and mix. Add in 1/2 cup heavy cream, mix until the batter is just combined. Sorry about all the bowls. It’s worth it, I promise!
Spread 1/2 of the batter into the bottom of greased and floured loaf pan. Spread half of the apple mixture over batter and top with 1/2 of the brown sugar-cinnamon mixture. Repeat the process.
Bake in a preheated 350°F oven for 50-60 minutes, or until a knife inserted into the center comes out clean. Cool on a wire rack for 15 minutes before removing from the pan. Cover and store until ready to use, at least a day.
Because the bread is so soft I recommend storing it in the refrigerator. This will help to hold it together when dipping in the egg mixture later. Of course, you can stop here and eat the bread as a coffee cake fresh out of the oven.
When ready to make the french toast remove the bread from the refrigerator and slice into 8-1/2″ slices. In a large bowl combine 4 large eggs, 4 tablespoons sugar, 1 tablespoon cinnamon, and 1 teaspoon vanilla. Whisk until blended. Slowly add in a 1/4 cup heavy cream. Pour into a shallow dish to dip the bread with ease.
Heat a griddle over medium-high heat, melting a tablespoon of butter over the griddle. Dip bread into the egg mixture, soak for 2-3 seconds per side, pressing them down lightly to absorb the flavors in the egg. Work in batches so as not to soak bread too long, it tends to turn to mush if you do.
Brown 3-4 minutes on each side.
To make the syrup: Add 1/2 cup maple syrup, 1 tablespoon bourbon whiskey, and 1 tablespoon salted butter in a small saucepan. Heat over low heat until butter is melted whisking as it melts. I like to use candy spiked bourbon to tame the liquor and give it a sweeter taste. Find the recipe here.
Whether you enjoy the bread as a coffee cake or dip it into eggs to make French toast you cannot go wrong. Both are deliciously wicked! What do you think? Share your thoughts in the comments below. – Ella
Apple Fritter French Toast
Apple Fritter Bread:
• 3 baking apples, peeled, cored and diced
• 2/3 cup brown sugar, packed
• 3 teaspoons cinnamon, divided
• 2/3 cup + 3 tablespoons sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup applesauce
• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup heavy cream
French Toast Batter:
• 4 large eggs
• 4 tablespoons sugar
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• 1/4 cup heavy cream
• 2 tablespoons butter, for griddle
Bourbon Maple Syrup:
• 1/2 cup real maple syrup
• 1 tablespoon bourbon whiskey
• 1 tablespoon salted butter
- Preheat oven 350° F. Grease and flour a loaf pan. Set aside. In a small bowl, mix together the brown sugar and 2 teaspoons cinnamon and set aside. In another bowl, combine the apples with 3 tablespoons sugar and the rest of the cinnamon; set aside.
- In a large bowl, cream together butter and the remaining sugar, and applesauce until light and fluffy. Add eggs one at time beat after each addition. Mix in the vanilla.
- Add the flour mixture to the batter and mix. Add in the heavy cream, mix until the batter is just combined.
- Spread 1/2 of the batter into the bottom of prepared loaf pan. Spread on half of the apple mixture. Top with 1/2 of the brown sugar-cinnamon mixture. Repeat the process. Gently swirl the top layer to mix the topping into the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before removing from the pan. Cover and let sit overnight.
- Slice bread into 8 slices, approximately 1/2” thick.
- In a large shallow bowl combine eggs, sugar, cinnamon, and vanilla. Whisk until blended. Slowly add the heavy cream.
- Heat griddle to medium-high heat, melting the butter over the griddle.
- Dip the bread into the egg mixture, soak for 2-3 seconds per side, pressing them down lightly to absorb the flavors in the egg.
- Brown both sides, about 3-4 minutes on each side.
- In a small saucepan add the syrup, bourbon, and butter. Heat over low heat until butter is melted whisking as it melts.