French Toast with Roasted Apples
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
- 4 slices (1-inch-thick) brioche, preferably day-old
- 3 tablespoons unsalted butter, plus more for the pan
- 2 Golden Delicious apples, peeled, cored, and cut into eighths
- Creme Anglaise, (page 251), optional
- Caramel Sauce, (page 251), optional
- Confectioners sugar
DirectionsWhisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves.
Arrange the brioche slices in a single layer in a shallow baking dish.
Pour the milk-egg mixture over the bread, submerging the bread.
Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight.
When youre almost ready to serve, preheat the oven to 400F.
Generously butter a small rimmed baking sheet.
Arrange the apples in a single layer.
Dot the apples with 1 tablespoon of the butter.
Roast until golden brown and tender, about 10 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat.
When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan.
Cook until golden brown, about 5 minutes, then carefully flip.
Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.
Serve the French toast with the apples and the creme anglaise and caramel, if desired.
Dust with confectioners sugar.