Caramelised apple and orange French Toast


Servings: 4 toasts / 4 slices

Prep: 10 minutes    Cook: 15 minutes    Total: 25 minutes

French toast served with roasted apple slices and orange segments, almond flakes, dates, blueberries and a drizzle of honey.


3 medium eggs

3 tbsp caster sugar (optional)

1 pinch of salt

1 pinch of cinnamon

1 pinch of nutmeg

½ tsp vanilla seeds or extract

½ orange finely grated zest 

½ lemon finely grated zest

2 tsp plain flour

1 cup milk

2 tbsp beurre noisette

4 slices of white bread brioche

1 apple, sliced

1 orange, segmented - keep the juice

1 tbsp honey

For the topping:

Almond flakes, dates (pitted and sliced), blueberries and honey

For cooking: Butter and coconut oil - sugar



1- Make the custard: 

In a mixing bowl, beat together the eggs, sugar and salt. Add the milk, flour, cinnamon, nutmeg, vanilla and lemon. Stir until well combined. 

In a small saucepan, melt the butter until obtention of a nice gold “beurre noisette”. Add the beurre noisette to your custard, mix well and set aside.

2- In a small bowl, mix the apple slices and orange segments with the orange juice and honey. Pour into a baking tray and cook into a preheated oven at 180C for 10min.

3- Dip the slices of bread into the custard about 30 seconds on each side. 

Melt 1tsp butterl and 1tsp coconut oil in a non-stick frying pan. 

Cook on medium heat the bread slices for 2 - 3 minutes on each side or until nicely goldened.


Serve the French Toast with the roasted fruits, some blueberries, almond flakes, dates and a drizzle of honey.


Camille’s tips:

    •    Flour: To help the bread form a crust

    •    Coconut oil: To prevent the butter to burn too quickly

    •    Short soak: Easier to cook

    •    Bread: Use big slices of a nice bread brioche

    •    Sugar: Optional - Sprinkle a teaspoon a sugar in the melted butter before cooking for a nice caramelised bread





Camille AubertComment