Baked Brioche French Toast
with caramelized apples and vanilla whipping cream
Thanksgiving is the holiday of gluttony and boy, did we eat our little hearts out in the Get The Fork Out Kitchen. It was tasty, it was yummy, and it was so awesome that we couldn’t even move after we had consumed nearly everything in site. Did we mention that this was one of GTFO’s favorite holidays?
So after nearly nose diving immediately into a food coma, we decided to get crazy and on top of the mashed potatoes, turkey, stuffing, and craaaaaaaaaanberry sauce we thought it would be a great idea to throw in this sweet and sumptuous baked brioche French toast. Because, why the hell not end the weekend right!
The thick brioche soaks up the egg batter making custard like treat that is topped with warm apples with a hint of the Vietnamese cinnamon, and is then finished off with sweet vanilla cream. It’s the perfect dish to end your Thanksgiving weekend right!
Ingredients: Yields 4-6 servings
French Toast:
- 1 Brioche Loaf
- 3 Eggs
- 1 c. Whipping Cream
- 1 tsp. Vanilla Extract
- 1 tsp. Vietnamese Cinnamon + extra for the topping
- 2 Tbsp. Granulated Sugar
- Pinch of Salt
Apple Topping:
- 3 Granny Smith Apple, peeled and cubed
- ½ c. Brown Sugar
- ¼ c. Granulated Sugar
- ¼ c. Cornstarch
- 1 tsp. Vietnamese Cinnamon
- Juice of ½ a Lemon
- Pinch of Salt
Vanilla Cream:
- 1 c. Whipping Cream
- 1 tsp. Vanilla Extract
- Dash of Vietnamese Cinnamon
Directions:
- Beat eggs in a bowl. Whisk in heavy cream, vanilla extract, Vietnamese cinnamon, and salt.
- Working in batches, dip the brioche slices into the batter to coat. Overlap brioche slices in a baking dish. Pour remaining batter over top. Top with the granulated sugar (2 tbsp.) and extra dusting of cinnamon. Refrigerate, covered, for at least 2 hours.
- While the brioche slices are chilling, slice up the apples and place them in a separate bowl. Add in the sugars, Vietnamese cinnamon, cornstarch, lemon juice and salt. Set-aside until ready to bake.
- Make the Vanilla Cream by adding all the ingredients in a stand mixer and beating until stiff peaks form. Set aside and chill until ready to serve.
Preheat oven to 375 degrees. Top with the apple mixture. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with vanilla cream and syrup.
