Fall is my favorite season of the year. The cooler nights, the early sunrises, all of the beautiful produce and warm spices. This French Toast with Caramelized Apples and Pecans is a celebration of everything fall, but also perfect year round.
There are some flavors that instantly bring you into that fall state of mind. Warm spices like cinnamon, nutmeg, and clove. Jewel toned apples that begin to appear everywhere. This elegant breakfast embraces those flavors while also elevating your average French toast.
A Taste of Heaven
This already special French Toast with Caramelized Apples and Pecans recipe is taken over the top with the crowning glory of creamy whipped ricotta. Galbani Double Cream Ricotta adds airy and decadent texture and flavor creating a luxurious bite.
My first bite of Galbani Double Cream Ricotta truly was like heaven and tasting a pillowy cloud. With only 4 simple ingredients, this cheese not only elevates all of your dishes but is also something you can feel good about serving your family. The Galbani brand started in 1882 and is now the #1 cheese brand in Italy.
The thick luscious texture is perfect for desserts such as cheesecake and cannoli while being equally at home in your favorite lasagna or stuffed shells. With double the cream it even takes simple sliced fruit to the next level. For over 130 years Galbani has perfected the art of cheesemaking and it shows in every bite. They will become a pantry staple in your home just as they have mine. To find a location near you, use the Galbani product locator.
The Flip on French Toast with Caramelized Apples and Pecans
In just three simple steps you will be on your way to serving up this autumnal breakfast treat. While it's perfect for breakfast it is equally as special for a weekend brunch or a breakfast for dinner.
First, you're going to start with the custard for the French toast. Simple ingredients like eggs, milk, sugar, and spices get thoroughly mixed together. I recommend using a a richer bread such as an eggy challah or buttery brioche. To help achieve the soft melt in your mouth center, make sure you let the bread soak in the custard.
When you go to cook your French toast you want your skillet fully heated on medium heat. You want to brown the outside and cook the custard through. If the heat it too high it'll burn the outside and not cook the middle. French toast cooks quickly so it's okay to take your time.
While your bread is soaking, now is the perfect time to create that dreamy whipped ricotta. A blender works perfect for this. Just add the Galbani Double Cream Ricotta and allow it to blend until it is completely smooth, fluffy, and thick.
This is French Toast with Caramelized Apples and Pecans after all, so the last tip for making this beautiful breakfast dish is for those crowning jewels of the autumn produce tree. Make sure your apple pieces are similar sizes. This will allow them to cook through and caramelize. You're not looking to break them down so it only takes about 10 minutes. The pecans go in towards the end. You're just looking to coat them in the sauce and deepen their flavor by roasting them along with the apples a little.
Are you looking for more breakfast ideas? Make sure you check out my recipe for Meatless Monday: Collard Greens Shakshuka.
French Toast with Caramelized Apples and Pecans
- large skillet
- 1 cup Double Cream Ricotta
- 4 slices of bread challah or brioche recommended
- 3 eggs
- 1 cup milk
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp clove
- ½ stick butter
Caramelized Apples and Pecans
- 1 apple, cored and diced
- ¼ cup pecans
- 2 tbsp butter
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground nutmeg
- In a medium sized bowl whisk together the eggs, milk, sugar, and spices until lightly frothy and completely incorporated.
- Lay the bread in a shallow casserole dish and pour the egg mixture over the top. Allow the bread to soak through.
- Heat a sauté pan over medium heat. Add the butter, brown sugar, apples, and spices. Allow the apples to soften and caramelize, and the butter mixture to thicken, stirring occasionally. approximately 10 minutes.
- Add the pecans and stir to combine. Cook an additional 2 minutes.
- In a blender add the Double Cream Ricotta. Blend for a couple of minutes until the ricotta becomes creamy and fluffy. Set aside.
- Heat a large skillet over medium heat, melting the butter.
- Add the slices of custard soaked bread to the skillet. You may need to work in batches.
- Allow the first side to to brown before flipping, approximately 3-4 minutes. Flip and cook the other side until golden brow.
- To serve add a dollop of whipped ricotta to the French toast and top with the caramelized apples and pecans. Enjoy!