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Apple Cider French Toast Recipe
Ash Tyrrell

Apple Cider French Toast Recipe

I made this apple cider French toast on a chilly Saturday morning after a trip to the orchard left me with way more cider than I knew what to do with. One bite and I was hooked. The cinnamon and brown sugar soak right into the bread, and the apple cider gives every slice a warm, fall-forward flavor that regular French toast just doesn't have.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 to 10 slices of white bread — I like a slightly thicker cut so it holds together in the custard instead of falling apart
  • 4 large eggs — these give the custard its structure and help each slice cook up soft in the middle
  • ¼ cup heavy cream — this keeps the custard rich even after the apple cider thins it out a bit
  • ¼ cup apple cider — the real star here so grab fresh cider from an orchard or store if you can
  • 3 tablespoons brown sugar — this deepens the apple cider flavor instead of just adding sweetness
  • 1 teaspoon ground cinnamon — my favorite way to bring out that cozy fall taste
  • 1 teaspoon butter — for greasing the pan so every slice comes out golden not sticky
  • A pinch of kosher salt — this balances all the sweetness so the dish doesn't taste flat

Method
 

  1. I start by cracking the eggs into a large bowl, then adding the heavy cream, apple cider, brown sugar, cinnamon, and salt. I whisk everything together until it looks smooth and slightly foamy on top. This custard is really what carries all that fall flavor into the bread, so I like to give it an extra few seconds of whisking to make sure the sugar fully dissolves.
  2. While the custard rests, I set my skillet over medium heat and let it warm up for a minute or two. Once it's hot, I add the butter and swirl it around so it coats the whole surface. A properly heated pan is what gives the French toast that crisp, golden edge instead of a soggy one.
  3. I take one slice of bread at a time and lay it into the custard, letting it soak for a few seconds before flipping it over to coat the other side. I don't linger too long here, since bread that sits in the custard too long gets mushy and falls apart in the pan.
  4. I lift the bread out, letting any extra custard drip back into the dish, then place it straight into the buttered pan. I cook it for about three minutes per side, watching for that deep golden-brown color before flipping. This step is where the magic really happens, since the outside gets crisp while the inside stays soft.
  5. Once both sides are golden, I move the French toast straight to a plate and repeat the process with the remaining slices. I usually serve mine warm with a dusting of powdered sugar, though a drizzle of maple syrup never hurts either.

Notes

  • I always use day-old bread if I have it, since fresh bread tends to get soggy in the custard.
  • I keep my pan at medium heat instead of cranking it up, which stops the outside from burning before the inside cooks through.
  • I whisk my custard really well so I don't end up with streaks of egg white in the finished French toast.
  • I like to keep the cooked slices warm in a low oven while I finish the rest of the batch, so everyone eats together.
  • I taste my custard mixture before dipping the bread, just to make sure the cinnamon and sugar balance feels right to me.