Introduction

Enjoy a cozy morning treat with this Maple Apple Pecan French Toast. It features spiced custard-soaked bread, topped with crisp apples, crunchy pecans, and a drizzle of sweet maple syrup. Perfect for a comforting weekend breakfast or brunch.

A stack of three golden-brown pancakes sits in the center of a white plate with a thin gray rim. Between each pancake layer, there are thin apple slices with red edges and a few granola pieces. On top, a round apple slice is placed flat, covered by a generous drizzle of amber syrup and sprinkled with crunchy granola bits. The syrup also pools around the base of the pancake stack, adding shine and warmth to the dish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
½ cup milk
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 loaf Canyon Bakehouse Heritage White Bread
¼ cup butter
Maple syrup, for topping
Mandolin-sliced apples, for topping
Pecans, for topping
Cinnamon granola, for topping

Instructions

Step 1: In a small mixing bowl, whisk together the eggs, milk, cinnamon, ginger, and nutmeg until fully combined.
Step 2: Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt.
Step 3: Working one slice at a time, dip each piece of bread into the egg mixture, coating both sides evenly.
Step 4: Place the coated bread on the skillet and cook for 1 to 2 minutes per side, until golden brown and cooked through.
Step 5: Repeat the process with remaining bread, adding more butter to the skillet as needed.
Step 6: Arrange the cooked French toast on plates and top with mandolin-sliced apples, pecans, cinnamon granola, and a generous drizzle of maple syrup.
Step 7: Serve immediately and enjoy your delicious spiced French toast.

Tips & Variations

Use almond milk or your favorite dairy alternative for a dairy-free version.
Try adding a splash of vanilla extract to the egg mixture for extra flavor.
Substitute pecans with walnuts or almonds if preferred.
Add a pinch of salt to the batter to balance the sweetness.

Storage

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a skillet over medium heat or in a toaster oven until heated through. Avoid microwaving to keep the toast from becoming soggy.

How to Serve

A stack of three golden brown pancakes sits in the center of a white plate with a thin gray rim. Between the pancake layers are thin, light yellow apple slices with red edges, adding a fresh look. On top, more apple slices form the final layer, lightly covered with crunchy granola bits. Amber-colored syrup is poured over the stack, dripping softly onto the plate, creating a glossy shine. The plate is placed on a white marbled surface, with a cup of coffee and a small white pitcher of syrup nearby, along with a red apple to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy bread like brioche, challah, or sourdough will work well for French toast. The key is to use bread that absorbs the custard without falling apart.

How can I keep my French toast from getting soggy?

Make sure to cook the bread slices thoroughly on both sides until golden brown. Using slightly stale bread also helps absorb the custard better without becoming too soft.

Maple Apple Pecan French Toast Recipe

Print Recipe

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4.4 from 99 reviews

This Maple Apple Pecan French Toast is a delightful breakfast treat that combines the warm spices of cinnamon, ginger, and nutmeg with the sweetness of maple syrup, fresh mandolin-sliced apples, and crunchy pecans. Made using Canyon Bakehouse Heritage White Bread and cooked to golden perfection on the stovetop, this easy-to-make recipe serves 4 to 6 people and brings a delicious twist to classic French toast.

Author: Lena
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4–6 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 Eggs
½ Cup Milk
½ tsp Cinnamon
¼ tsp Ginger
¼ tsp Nutmeg
1 Loaf Canyon Bakehouse Heritage White Bread
¼ Cup Butter

Suggested Toppings

Maple Syrup
Mandolin-sliced Apples
Pecans
Cinnamon Granola

Instructions

Prepare the batter: In a small mixing bowl, whisk together the eggs, milk, cinnamon, ginger, and nutmeg until fully combined and smooth.
Heat the skillet: Place a large skillet or griddle over medium heat and add 1 tablespoon of butter. Allow the butter to melt and coat the surface evenly.
Dip the bread: Working one slice at a time, fully coat each slice of Canyon Bakehouse Heritage White Bread with the egg batter on both sides, allowing excess to drip off.
Cook the French toast: Add the coated bread slices to the preheated skillet and cook for 1 to 2 minutes on the first side until golden brown. Flip the slices carefully and cook the other side for another 1 to 2 minutes until golden and cooked through.
Assemble and serve: Arrange the cooked French toast slices on serving plates. Top with mandolin-sliced apples, pecans, and cinnamon granola as desired. Serve immediately with warm maple syrup drizzled over the top.

Notes

Use a non-stick skillet or well-seasoned griddle for best results and easier flipping.
For a dairy-free version, substitute milk with almond or other plant-based milk as suggested in the recipe.
Adjust spices to taste or omit any you do not prefer.
Use day-old or slightly stale bread for better absorption and texture.
To keep cooked French toast warm, place in a 200°F oven while finishing the rest.

Keywords: French Toast, Maple Apple Pecan, breakfast, gluten free, Canyon Bakehouse, easy breakfast, quick meal