Baking · Brunch
Apple Custard French Toast
Nov 3, 2026 · @Amy
This is my apple custard French toast, and it is quickly my current fall obsession. If you are in your apple era, you are going to love this one.
It is silky vanilla custard poured over crispy, buttery edges, a pillowy soft centre, and cinnamon apples that taste like fall in a bite. Honestly, it is basically apple pie and French toast in one bite.
I used an apple loaf from The Big Apple for this one because it fits right in with the theme, but if you cannot find one, brioche works great too. And for me, the secret to the best French toast is heavy cream, not milk. It makes it extra rich and custardy.
It is the perfect pick for a slow weekend brunch, and every part of it can be made in under an hour.
Serves 2 (4 slices)
Under an hour
Ingredients
Vanilla Bean Custard
- 375g whole milk
- 120g granulated sugar
- 1/4 tsp fine sea salt
- 3 egg yolks
- 1 tsp vanilla bean paste or vanilla extract
Apple Compote
- 1 large apple, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon water
- 2 teaspoons cinnamon
French Toast
- 4 thick slices apple loaf or brioche
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Butter, for the pan
Instructions
Make the Vanilla Bean Custard
1
In a small saucepan, heat the milk, half the sugar, and the salt over medium heat until it is steaming and small bubbles form around the edges. Do not let it boil.
2
In a bowl, whisk the egg yolks with the remaining sugar until pale and smooth.
3
Slowly pour about a third of the hot milk into the yolks while whisking constantly. This tempers the eggs so they do not scramble.
4
Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, just until the custard thickens slightly and lightly coats the back of a spoon, about 3 to 5 minutes (165°F to 170°F). You want it runny and pourable, not thick like pudding.
5
Take it off the heat, strain it through a fine sieve, and stir in the vanilla bean paste. It will thicken a little more as it cools, so set it aside while you make the rest. If it gets too thick, whisk in a splash of milk.
Make the Apple Compote
1
Melt the butter in a pan over medium low heat.
2
Add the sliced apples, brown sugar, cinnamon, and water.
3
Cook low and slow, stirring occasionally, for 8 to 10 minutes until the apples are soft, jammy, and glossy.
Make the French Toast
1
In a shallow dish, whisk the egg, heavy cream, cinnamon, and nutmeg until completely smooth.
2
Soak each slice of apple loaf for about 10 seconds per side so it soaks up the custard without falling apart. If you are using brioche, keep it to just a few seconds per side since it is softer and soaks up liquid faster.
3
Melt a generous knob of butter in a pan over medium low heat.
4
Cook the slices for 3 to 4 minutes per side until deep golden brown.
Assemble
1
Plate the French toast and top it off with the apple compote.
2
Pour the vanilla custard over the top and serve warm.
Why You Will Love It
- It tastes like apple pie for breakfast. Warm cinnamon apples, buttery edges, and a creamy custard centre all in one bite.
- Heavy cream makes all the difference. It gives you a richer, more custardy French toast than milk ever could.
- Three simple parts. The custard, compote, and French toast each come together with pantry staples.
- Made for slow weekends. It feels special enough for a brunch with friends but easy enough for a cozy Saturday morning.
Tips for the Perfect French Toast
- Use day old bread. Slightly stale bread soaks up the custard without turning soggy. If your loaf is fresh, dry the slices in a 275°F oven for about 10 minutes.
- Keep the heat medium low. Too hot and the outside burns before the centre sets. Low and steady gives you that golden, crisp outside and soft inside.
- Do not over soak. About 10 seconds per side is plenty for the apple loaf, and just a few seconds for softer bread like brioche.
- Stir the custard constantly. Low heat and patience are key. If it starts to look grainy, take it off the heat right away and whisk hard.
- Keep slices crisp. If you are making a bigger batch, hold the finished slices on a wire rack in a 200°F oven instead of stacking them.
A Few Notes on Ingredients
- Bread. I used an apple loaf from The Big Apple to lean into the theme. If you cannot find one, brioche is a great swap. Just soak it a little shorter, since brioche is softer and soaks up the custard faster. Go for thick slices either way.
- Apples. Firm, slightly tart apples hold their shape and balance the sweetness of the compote.
- Heavy cream. This is the secret to a rich, custardy centre. Half and half works in a pinch, but the texture will be a little lighter.
- Vanilla bean paste. It gives you those pretty little vanilla specks in the custard. Vanilla extract works too.
- Whole milk. Use whole milk for the custard so it turns out silky. Lower fat milk will make it thinner.
FAQ
- Can I use milk instead of heavy cream? Yes, but the French toast will be lighter and less custardy. For the best of both, try half and half.
- Can I make the custard and compote ahead of time? Yes. Both keep in an airtight container in the fridge for up to 3 days. Warm the compote gently before serving. The custard can be served chilled or gently rewarmed over low heat.
- My custard looks lumpy. Can I save it? Take it off the heat right away, whisk hard, and strain it through a fine sieve. Next time, keep the heat low and keep stirring.
- What can I do with the leftover egg whites? Save them for meringues, a pavlova, or add them to your next omelette.
- Can I serve it with anything else? A dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of toasted pecans all make it even better.
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