Ingredients
Scale
- 8 thick slices of Brioche or Challah bread
- 3 large eggs
- 1/2 cup fresh apple cider
- 1/4 cup heavy cream or whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for the pan)
- Optional: Maple syrup, sautéed apples, and powdered sugar for serving
Instructions
- Whisk the Apple Cider Custard: In a wide, shallow bowl or pie dish, crack the eggs and whisk them thoroughly. Pour in the apple cider, heavy cream, and vanilla extract. Add the cinnamon and nutmeg. Whisk everything together until the mixture is uniform and the spices are well-distributed. Using a wide dish makes it easier to soak the bread slices later.
- Soak the Bread Slices: Place two to three slices of bread into the custard mixture at a time. Let them soak for about 30 to 45 seconds per side. You want the bread to absorb the liquid all the way through without becoming so soggy that it falls apart. If you are using very stale bread, you might need a few extra seconds of soaking time.
- Griddle to Golden Perfection: Heat a large non-stick skillet or griddle over medium heat and melt one tablespoon of butter. Once the butter is bubbling, place the soaked bread slices onto the pan. Cook for 3 to 4 minutes per side. The French toast is ready when the edges are crisp and the surface is a beautiful golden brown. Repeat with the remaining slices, adding more butter as needed.
- Garnish and Serve: Transfer the warm French toast to individual plates. Top with a dusting of powdered sugar and a generous drizzle of warm maple syrup. For the ultimate experience, add a spoonful of cinnamon-sautéed apples on top. Serve immediately while the centers are still soft and the edges are crunchy.
- Cook Time: 25 minutes