Almond-Crusted French Toast with Cinnamon Apple & Creme Patisserie – golden, eggy slices of bread coated in almonds, with caramelised apple & strawberries. Jump to Recipe
French toast, pain perdue. Considering it isn’t certain whether it originated in France at all, the latter does seem fitting – meaning “lost bread”, a way to reclaim stale, or unwanted loaves. As a child, early on Sunday mornings, while the house was gradually waking up (this was before early morning sport training and events), Dad would make us french toast for breakfast – I don’t even know how old I was. It was a weekend treat, a lazy brunch hosted at 8am, because we’re not the best at sleeping in around here. Later, I would duck down the road to the shops, the streets devoid of cars at that hour, to grab a fresh loaf from the local bakers delight. Better that than to not have french toast at all. Then we got busier, and busier – and french toast kind of dropped off the radar. I still loved it though, and it was my favourite after Saturday morning swim training – golden, rich slices of whatever bread was left-over, surrounded by generous pools of sticky maple syrup. But that gradually stopped too – one of those things that you can never put your finger on what changed or when, only that it was no longer there.
I rediscovered it at Melbourne cafes after moving here – french toast with all the bells and whistles, transformed into a sophisticated brunch dish. Twice baked and paired with creme patisserie and poached rhubarb at Three Bags Full, coconut crusted with pineapple, lime curd and coffee caviar at Industry Beans. Banana bread french toast with pears and salted caramel at Sardi. The over-the-top Elvis french toast at Seven Seeds, with banana caramel, whipped peanut butter and house cured bacon. Infinite possibilities, really. It was back on my mind, and back on the breakfast table.
But with all these fancy versions, I must admit – french toast shouldn’t really need a recipe. It’s something that should be pulled together from the basics of egg and milk, left-over day-old bread and whatever else you feel like putting in it on the day or can find in the fridge. It’s a not-recipe, like food52’s latest app. I still don’t really measure my french toast custard mixture – a few eggs, a splash of milk and a pinch of cinnamon, whisked and dunked.
Although this blog is based on the premise of recipes, of making a certain dish in a certain way – with timing and measurements and temperatures – I still believe that it is an essential skill to be able to cook without one. To have some idea of flavours that might work together, to know the basics of sautéing and oven-roasting times, to be able to adapt recipes to what you have on hand, and to be able to make simple recipes like french toast, or scrambled eggs, or a tomato pasta sauce – purely off the top of your head. If everyone left school able to make 10 basic, healthy recipes from scratch, the current global health problems of obesity and diabetes wouldn’t be such an issue. A spaghetti bolognese, a stir-fry, healthy burgers…they don’t have to be intimidating. I loved a quote that Traci published last week, by Harry Balzer, a prominent food researcher: “Eat anything you want; enjoy all of your food. Anything you want. Have an apple pie, cookies, ice cream… have all you want. I’m just going to ask you to do one thing. Make all of it.”
But if you want, and if you have the time – this almond-crusted french toast with cinnamon apple & creme patisserie is my current favourite. The almonds add a nuttiness and a crunch to the french toast that is otherwise missing, the creme patisserie a creamy, not-too-sweet layer soaking into the golden, egg soaked bread. Apple is sizzled in butter, brown sugar and cinnamon until tender and just caramelizing, and it’s all topped with fresh strawberries and another drizzling pool of maple syrup (treat yourself with top quality, it’s worth it.) Breakfast of champions, right?
- 1 cup whole milk
- 1 teaspoon vanilla essence or paste
- 4 tablespoons caster sugar , divided in two
- 2 teaspoons flour
- 2 teaspoons corn flour/cornstarch
- 2 egg yolks
- 2 apples , peeled and cut into chunks
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 eggs
- 1 cup milk
- 1 tablespoon maple syrup
- 1/2 cup flaked almonds
- sourdough bread , cut into thick slices
- strawberries , sliced
- maple syrup , extra to serve
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Heat the milk, 2 tablespoons of caster sugar and the vanilla in a small pot.
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In a small bowl, beat the remaining 2 tablespoons of caster sugar, the flour, corn flour and egg yolks together until pale and thick (3 minutes with electric beaters).
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Once the milk has just reached a simmer, slowly pour half the milk into the egg yolk mixture, beating continuously to combine. Return the remaining milk to the heat, and while whisking continuously, pour the egg yolk mixture into the milk.
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Whisk constantly over a medium heat until it thickens. It will thicken quite suddenly as it reaches boiling point (about 2-3 minutes usually).
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Once it thickens, pour into a bowl. Cut a circle of baking paper to put directly on top of the custard to prevent a ‘skin’ forming on the surface. Refrigerate until needed.
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When ready to use, whisk briefly with a fork until it is smooth & creamy.
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Melt the tablespoon of butter over medium heat in a pan. Add the apples and cook for 5 minutes until starting to caramelise on the bottom.
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Add the brown sugar and cinnamon, stir to combine, and cook for another 5 minutes or until the apples are tender.
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Whisk together the eggs, milk and a tablespoon of maple syrup.
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Dunk the sourdough into the milk mixture for a couple of minutes on each side or until completely soaked through (this depends on how dense your bread is and whether it is fresh or a day old - older, denser bread will take longer, up to 5 minutes per side).
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Heat a couple of pans over medium heat with a teaspoon or so of butter.
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Cook the french toast on the first side over a low heat for 5 minutes or until golden. Coat the uncooked side with almonds, flip over (so the almonds are on the bottom) and continue to cook until both sides are golden.
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Repeat with the remaining bread.
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Serve with a smear of creme patisserie, caramelised apples, strawberries and extra maple syrup.
This looks amazing. Like, professional – the way you plated it looks like it could be served at a restaurant! And I love the flavors we have going on, gets me in the mood for fall which is right around the corner for us!
Hope all is well, and have a wonderful week Claudia! <3
Thanks so much Erica! haha I’m enjoying using fall recipes now, even though we’re at the spring end of winter around here. Hope you had a lovely weekend girl! xx
this is just so, so good. i agree, french toast doesn’t require a recipe but if you’re going to follow one, this. is. it. love those apples. i’m trying to encourage my boys to learn to cook with the philosophy that recipes are a jumping off point for so many of our favorite foods. but it’s definitely taking time for them to get comfortable in the kitchen. (could have something to do with their micro-managing mom…)
Thanks Cathy – I like to think of recipes like this as a springboard for whatever variations you’re feeling at the time. My brothers are only just learning more about cooking now (one of them is a pro at chocolate self-saucing pudding and apple crumble..) but they only started when I was no longer around taking over the kitchen!
YES. about not needing a recipe all the time, and people learning to (actually) cook. i’m still amazed by the diet of one of my housemates; i’m convinced she lives off of fast food and jarred alfredo sauce over pasta.
and ofc, this french toast sounds amazing. and your description of all those melbourne brunch places makes me want to visit right about now.
hahahahah so many people I know at uni just CANNOT cook at all. I couldn’t live off 2 minute noodles and canned tuna on toast. you should so visit Melbourne sometime – I’m sure you’d love it
Oh yum, its like an autumn on the plate – apples and cinnamon, love it!:)
Thanks!
Claudia, you are winning the french toast game this week! Your plating is fancy-restaurant-worthy, and those sauteed apples and fresh strawberries on top are calling out to me. I’m DYING to dig into that plate.
Thanks Rachel! I wouldn’t say that, banana bread french toast is pretty epic. Hope you had great weekend x
What a dream! I love pain perdu. This version with the cinnamon apples and creme patisserie is absolutely mouthwatering. I also love that you added the almond crunch <3
and it’s not as tricky as it looks, either. Hope you’re well girl!
Oh! These look so delicious, I love french toast!
Thanks Monique!
The apples are already falling off the trees, Claudia!! I love how you’ve already rounded them up and made something beautiful with them! Agreed on the 10 basic healtful recipes and of course, that quote. It’s been my mantra for so long, spreading that philosophy since I can remember. I’m so excited it’s gaining traction. This recipe looks just perfect and soooo mouthwatering. I’ve not had French Toast in far too long. Thank you for sharing my dear! Wishing you a restful weekend (YOU are amazing!!).
Thanks so much Traci! I’m just loving using up the tail end of our winter with fall recipes – so much inspiration from northern hemisphere blogs at the moment, and I only have a few more weeks before the warmer weather starts to roll in. Thanks for the quote inspiration too – I really related to your post last week! x
It’s been years since I’ve had good French toast. Or any French toast now that I think about it. I feel like we can become reliant on recipes and forget that sometimes it is best to follow out instincts in the kitchen. I trust your recipes, however, and can’t wait to try this.
Would love to know what you think of it Amanda! I totally agree, recipes are great but it is so important to follow your instincts sometimes too.
Holy cow these look amazing. I’d want to eat 20 if these were presented to me. You need to start your own restaurant, girl! P.s. congrats on being a Saveur finalist! That’s such a huge honor- you should be proud!!! 🙂 🙂
Thanks so much Sarah!! I’m so excited and absolutely cannot wait for the awards- I couldn’t believe it! Hope you are well 🙂
Wow! What a stunning looking french toast. ALMOND-CRUSTED FRENCH TOAST WITH CINNAMON APPLE & CREME PATISSERIE? I am so in love with the name, with the pictures and with the textures and flavors here. Can’t wait to try it for myself. I haven’t made french toast in a long time but I guess this is the time! 🙂
Thanks Anu! I was worried the name was a little-longwinded, but I still love every component haha. French toast is one of my favourite breakfasts so would love to know what you think of it <3
This looks scrumptious and I think I could even negotiate with my boys to eat this. How could you say no?