Description
This brioche apple cinnamon stuffed french toast with date caramel is perfect for serving to guests for brunch.
Ingredients
Units
Scale
- 2 Cosmic Crisp apples cored, sliced thin
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon ground
- 1 1/2 tbsp coconut oil
- 1/3 cup pecans
- 4 slices brioche 1 1/2" to 2" thick
- 2 eggs
- 1 cup oat milk
- 1/2 tsp vanilla extract
- pinch kosher salt
Instructions
- In a bowl, toss the sliced apples with the coconut sugar and cinnamon.
- Heat a skillet over medium heat, add the coconut oil and then add the apples. Cook until softened and the sauce has thickened, about 10 minutes. Remove and set aside.
- Add the pecans to the same skillet and add a good pinch of cinnamon and coconut sugar. Toast until fragrant, about five minutes, then remove and let cool. Roughly chop once cooled and set aside.
- Slice your brioche fairly thick, about 2″. Then cut a slit in the bottom of the bread slices for stuffing. Cut down into the brioche at least halfway through to make a pocket for the apples.
- Use your hands or a spoon to stuff the french toast with your sliced and cooked apples. You will have some leftover apple slices, this will go on top of your french toast.
- In a large bowl, add the eggs and whisk, then add the milk, vanilla and a pinch of salt. Whisk with a fork. Now, dip your brioche into the batter and coat well on all sides, leave it for about 20 seconds a side. Remove and set it on a plate.
- In the same skillet, over medium-low heat, add more coconut oil for cooking. Once hot, add the french toast and cook for about 3 minutes per side, until lightly browned on each side. Repeat with remaining slices.
- Assemble each piece of toast by dividing onto plates, topping with more apple slices, pecans, date caramel, and a drizzle of maple syrup too. Enjoy!