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–+ servings
Apple Pie Stuffed French Toast 1

Apple Pie Stuffed French Toast

This indulgent breakfast creation combines warm, cinnamon-spiced apple filling sandwiched between slices of custard-soaked brioche bread, creating an experience that feels like having dessert for breakfast. Perfect for weekend brunches or special occasions!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 485 kcal

Equipment

  • Medium Saucepan
  • Large Skillet or Griddle
  • Mixing Bowls
  • Whisk

Ingredients
  

For the Apple Pie Filling

  • 3 medium Granny Smith apples peeled and diced (Honeycrisp or Braeburn make excellent substitutions)
  • 2 tablespoons unsalted butter or coconut oil for a dairy-free option
  • 3 tablespoons brown sugar or maple syrup for a less processed alternative
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the French Toast

  • 8 slices brioche bread thick slices, day-old works best; challah or Texas toast are great alternatives
  • 4 large eggs
  • 1 cup whole milk almond or oat milk work wonderfully for non-dairy options
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter for cooking or coconut oil

For Serving

  • maple syrup warmed
  • powdered sugar for dusting
  • fresh apple slices
  • whipped cream optional
  • chopped toasted pecans optional

Instructions
 

  • Melt butter in a medium saucepan over medium heat. Once melted, add the diced apples and stir to coat evenly. Cook for about 2 minutes until apples begin to soften slightly.
  • Add the brown sugar, cinnamon, nutmeg, and salt to the apples. Stir well to ensure even coating, then reduce heat to medium-low and simmer for 5-7 minutes until apples are tender but still hold their shape.
  • Remove from heat and stir in lemon juice and vanilla extract. Set aside to cool slightly while you prepare the custard.
  • In a wide, shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until completely combined.
  • Lay out your bread slices and divide the cooled apple filling among four slices, using approximately 3-4 tablespoons per sandwich. Spread the filling evenly, leaving about a half-inch border around the edges.
  • Top with remaining bread slices to form four sandwiches, pressing gently around edges to seal.
  • Heat a large skillet or griddle over medium heat and add butter. While the surface heats, carefully dip each sandwich into the egg mixture, allowing it to soak for about 20 seconds per side.
  • Transfer soaked sandwiches to the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through.
  • Transfer to plates, dust with powdered sugar, and drizzle with warm maple syrup. Top with whipped cream, fresh apple slices, and chopped toasted pecans if desired.

Notes

For make-ahead preparation, the apple filling can be prepared up to 3 days in advance and stored in the refrigerator.
Day-old bread works best for this recipe as it absorbs the custard mixture without becoming too soggy.
For a healthier version, try using whole grain bread, substitute half the eggs with egg whites, or use monk fruit sweetener instead of sugar.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in a toaster oven for best results.

Nutrition

Calories: 485kcalCarbohydrates: 58gProtein: 12gFat: 24gSaturated Fat: 13gCholesterol: 225mgSodium: 390mgFiber: 3gSugar: 32g
Keyword Apple Pie, French Toast, Stuffed French Toast, Breakfast, Brunch
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