Cinnamon Swirl French Toast with Caramelized Apples

Today I’m sharing a recipe from my daughter-in-law for cinnamon swirl French toast topped with caramelized apples. This makes a perfect autumn weekend morning breakfast or brunch.

Cinnamon Swirl French Toast with Caramelized Apples

  • Servings: 8 (2 slices each)
  • Difficulty: easy
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A sweet start to the week with a breakfast that is perfect for any fall weekend morning.


    For French Toast
  • 1 loaf Thomas’ Cinnamon Swirl Bread (or any 1-lb loaf cut into 16 slices)
  • 6 large eggs
  • 1/2 cup milk
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1 teaspoon vanilla extract
  • For Caramelized Apples

    This made enough to top 3 to 4 servings so double the recipe if you want more.

  • 3 small apples, peeled, cored, and sliced into thin wedges
  • 1/4 cup butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon


    For French Toast
  1. Preheat a pan or griddle. Coat with non-stick spray.
  2. Whisk the eggs in a bowl. Combine the milk, vanilla, and spices.
  3. Dip each slice into the egg mixture making sure to shake off any excess egg before placing on hot pan.
  4. Cook for 2 to 3 minutes until golden brown. Flip and then cook for an additional 1 to 2 minutes.
  5. Transfer to a plate while you prepare the apples.
  6. For Caramelized Apples

  7. Peel, core, and slice apples into thin wedges.
  8. Melt butter in a hot pan. Once butter is melted, add in the apples. Sautee until the apples have softened about 5 minutes or so.
  9. Stir in brown sugar and cinnamon. The apples will be finished when the liquid starts to thicken.

The left over French toast also freezes really well. Just wrap in waxed paper and place in a Ziploc bag before putting in the freezer. To reheat,
place in a toaster oven or a toaster.

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