Brioche Apple French Toast
Brioche is the best! The eggy and spiced french toasted is just made better by the apple topping - surprise guests with this one on a cozy fall morning! And breakfast for dinner is always a good thing too!
- 6 slices Thick cut Brioche
- 3 Eggs beaten
- ¼ cup Milk
- 2 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- 2 tsp Blood Orange Olive OIl
- 2 Apples peeled and sliced
- ⅓ cup Brown sugar
- ½ tsp Ground Cinnamon
- 1 tbsp Blood Orange Olive Oil
- 2 tbsp Cinnamon Pear Dark Balsamic
Topping: In a non-stick pan, add Blood Orange Olive Oil and warm over medium heat. Add apple slices and brown sugar. Stir and toss together for 4-5 minutes, softening apples. Add in vinegar and stir and cook for 3 minutes, until sauce reduces and thickens. Keep warm in a pan until ready to top the French toast.
Preheat oven to 300*F and place a baking sheet in the oven. In a shallow dish, beat together eggs, milk and spices. Preheat a non-stick skillet over medium heat and add olive oil. When pan is hot, dip bread in egg mixture for the briefest of seconds, flip over and repeat briefly - too long of a soak will leave you with soggy French toast. Add slice of dipped bread to the pan and cook for 2-3 minutes per side, browning each side of the toast. Repeat process with remaining slices of bread and keep warm in oven until all slices are finished.
Serve each slice of French toast with generous serving of warm apple slices and a sprinkling of icing sugar if desired.