Apple French Toast

BLD_KerrySear - Breakfast

A recipe by Chef Kerry Sear, Executive Chef, ART Restaurant.

Cooking is like learning to paint: Not everyone can do it. You have to draw on the art inside you. Legions of cookbook readers will be disappointed to hear that.


4 whole Granny Smith apples (cored, peeled and sliced)

1/4 cup brown sugar

1/4 cup butter

1/4 cup water

4 slices Brioche bread

1 cup milk

1/4 tsp ground cinnamon

1/4 cup sugar

1 cup applesauce

3 whole eggs

powdered sugar



In a saucepan, add apples, brown sugar, butter and water. Bring the mixture to a simmer and cook for 20 minutes or until the apples are soft.

In a medium mixing bowl, whisk the milk, cinnamon, applesauce, sugar, and eggs together. Soak the brioche bread slices in the milk mixture.

Heat a medium sauté pan to medium heat and add 1 teaspoon of butter. Add the brioche bread and brown on both sides. Place bread on plate. Spoon the warm apple compote mixture on top. Sprinkle with powdered sugar.

Serves: 4

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