Cinnamon Apple French Toast

Apple French Toast

This dish is my attempt at a dessert-like French toast served at Residence U Cerneho Orla, my charming B&B in Prague.  Each morning’s tray of delicacies included a petite dish cupping a slender raft of French toast and sautéed apples, afloat on a pond of syrupy butter sauce.   The toast absorbs the warm sauce like a sponge, transforming this humble breakfast food into a custard-like dessert.

Cinnamon Apple French Toast


-1 apple, peeled and thinly sliced
– ½ cup water
– 4 Tablespoon butter, plus more for pan
– ¼ cup sugar
– ½ teaspoon cinnamon(divided)
– 2 eggs
– ½ cup milk
– ¼ teaspoon vanilla
– 4 slices egg bread, such as challah


  1. In a pan, melt butter, sugar, and ¼ teaspoon cinnamon in water. Add apple slices and cook for 5 minutes covered until softened. Remove lid and continued cooking until sauce is reduced by half. Sauce should be the consistency of watered-down maple syrup. Add additional water, if needed. Remove from heat, cover again and set to the side.
  2. Whisk together eggs, milk, ¼ teaspoon cinnamon, and vanilla.
  3. Heat butter in another pan. Dip bread into the egg mixture and cook in pan until puffed and browned. Remove from pan and dip in apple butter sauce.
  4. Serve French toast liberally covered with butter sauce and apples.


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