Maple French Toast with Apples & Cream Coulis
Maple French Toast with Apples & Cream Coulis has got it all. Made of brioche topped with sauteed apples in apple butter, it’s finished with homemade caramel-like coulis and lavishly crowned with whipped cream, maple syrup, and nuts. An extravagant breakfast or brunch recipe, it also makes a show-stopping celebratory dessert.
Ingredients
For the apples:
- 60 ml (1/4 cup) butter
- 4 apples peeled and diced
- 50 grams (1/4 cup) brown sugar
- Pinch of cinnamon
For the cream sugar coulis:
- 624 grams (3 cups packed) brown sugar
- 2 tablespoons all-purpose flour
- 12 ounces (1.5 cups/1 can) evaporated milk
- 2 eggs
- 75 grams (6 tablepoons) melted butter
For the French toast:
- 2 eggs
- 250 ml (1 cup) milk
- 60 ml (1/4 cup) maple syrup
- 60 grams (4 tablespoons) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon butter
- 6 slices brioche bread
For serving:
- Lightly sweetened whipped cream, as needed
- Crushed or chopped pecans, walnuts, or other nuts of your choice, as needed
Preparation
- For the apples: In a large skillet over high heat, melt the butter and brown the apples until lightly seared, about 2 minutes. Reduce heat to medium, add brown sugar and cinnamon, and saute untiljust tender, another 3 minutes. remove from heat and set aside.
2. For the cream coulis: In a small saucepan over low heat, stir together the brown sugar and flour. Add the evaporated milk and eggs, whisking to combine. When the mixture begins to bubble, remove from heat and stir in butter. Remove from heat and set aside.
3. For the French toast: Place a large skillet over medium heat. In a mixing bowl, beat together the eggs, milk, maple syrup, sugar, cinnamon, and vanilla. Immerse the slices of brioche in the batter. Melt the butter in the skillet and add the soaked brioche, browning for about 3 minutes on each side.
4. To serve, place a slice of brioche on each of six plates. Top with apple mixture and a drizzle of cream coulis. Garnish with whipped cream and nuts, and serve immediately.
Fernando Popolizio
Fernando is the first generation of his Italian family born and raised in Montreal. This 46 year old began to cook at his mother’s side when he was 5 years old. He has dedicated his life to cooking, attending culinary school and becoming a personal chef. No matter who he cooks for his heart is with his Italian roots and his mission is to keep his Italian heritage alive.
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