Ingredients:

  • large Granny Smith or Honeycrisp Apples (peeled, cored, sliced)
  • Tablespoons Unsalted Butter (for apples)
  • /4 cup Light Brown Sugar (packed)
  • teaspoon Ground Cinnamon
  • /4 teaspoon Ground Nutmeg
  • Large Eggs
  • 1/2 cups Whole Milk (or half-and-half)
  • /4 cup Granulated Sugar (for custard)
  • teaspoon Vanilla Extract
  • Pinch (1/8 tsp) Salt (for custard)
  • loaf (thick-cut) Challah or Brioche bread
  • Tablespoon Unsalted Butter (for pan)
  • cup Granulated Sugar (for caramel)
  • /4 cup Water (for caramel)
  • /2 cup Heavy Cream (warmed)
  • Tablespoons cold Unsalted Butter (cubed, for caramel)
  • /2 teaspoon Sea Salt (for caramel)

Instructions:

  1. Phase 1: Prepare the Spiced Apples. Melt 2 Tbsp butter in a large (12-inch) skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Sauté gently for 8–10 minutes until apples are softened but still hold their shape. Set aside, reserving any liquid.
  2. Phase 2: Prepare the Custard and Bread. In a large, shallow dish, whisk together eggs, milk, granulated sugar, vanilla, and salt until just combined.
  3. Arrange bread slices snugly in the bottom of the clean 12-inch skillet. Pour half of the custard evenly over the bread, let soak for 5 minutes. Flip the slices, pour the remaining custard, and allow bread to soak for an additional 10–15 minutes (flipping halfway through).
  4. Phase 3: Assemble and Cook. Grease the bottom of the skillet with 1 Tbsp butter. Pour half of the reserved spiced apples over the soaked bread base, then top with the remaining apples.
  5. Cook on the stovetop over low to medium-low heat for 15–20 minutes, checking the bottom frequently to ensure it’s golden brown and not scorching. Once the bottom is browned, cover the skillet loosely with foil and continue cooking on low for another 5–10 minutes, or until the centre feels mostly set.
  6. Phase 4: Make the Caramel Sauce. While the toast finishes, combine 1 cup sugar and 1/4 cup water in a medium saucepan. Heat without stirring until sugar dissolves, then boil until it turns a deep amber colour.
  7. Remove from heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously!). Whisk in the cold butter cubes one at a time until smooth. Stir in 1/2 teaspoon salt.
  8. Phase 5: Serve. Slice the French toast bake directly in the pan. Drizzle generously with warm caramel sauce and garnish with flaky salt before serving immediately.