Pain Perdu with Caramelized Apples and Cinnamon

A decadent French toast made with buttery brioche bread, topped with warm, caramelized apples infused with cinnamon, and drizzled with rich maple syrup. Perfect for a special breakfast or dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.25/serving

Season:

🍂 Autumn

Meal Type:

Breakfast•Dessert•Bread

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

8slicesBrioche Bread(About 1 inch thick)

£1.75

2mediumApples(Granny Smith or Honeycrisp, peeled, cored, and sliced)

£0.80

4tablespoonsButter(Unsalted)

£0.45

0.3cupBrown Sugar(Packed light or dark brown sugar)

£0.20

1teaspoonCinnamon(Ground)

£0.10

3Eggs(Large)

£0.75

0.5cupMilk(Whole milk recommended)

£0.20

1teaspoonVanilla Extract

£0.25

To tasteMaple Syrup(For serving)

£0.50

0.3teaspoonSalt

Total Cost

£5.00

£1.25 per serving

Instructions

1.
In a large skillet, melt butter over medium heat. Add sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until apples are tender and caramelized, about 10-15 minutes. Remove from skillet and set aside.
2.
In a shallow dish, whisk together eggs, milk, vanilla extract, and salt.
3.
Dip each slice of brioche bread into the egg mixture, soaking both sides. Allow excess to drip off.
4.
In the same skillet (wipe clean if necessary), melt 1 tablespoon of butter over medium heat. Cook 2-3 slices of soaked brioche at a time until golden brown on both sides, about 2-3 minutes per side. Add more butter as needed.
5.
Repeat with remaining bread slices.
6.
Serve the Pain Perdu immediately topped with the caramelized apples and drizzled with maple syrup.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

24g

34% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

28 g

31% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, add a splash of heavy cream to the egg mixture.

If your bread is very thick, you may need to increase the soaking time in the egg mixture.

Keep the cooked Pain Perdu warm in a low oven (200°F) until ready to serve.

Cooking Equipment

Large Skillet

Shallow Dish

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pain Perdu with Caramelized Apples and Cinnamon

Ingredients

Instructions