French-Inspired Apple Cinnamon French Toast

Ingredients

• 8 slices sturdy day-old bread, about 3/4 inch thick and 320 g total
• 4 large eggs
• 3/4 cup (180 ml) 2% milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon, divided
• 1/8 teaspoon fine salt
• 3 medium apples (about 450 g after coring), thinly sliced
• 2 tablespoons unsalted butter, divided
• 2 tablespoons water, plus a little more if needed
• 1 tablespoon fresh lemon juice
• 1 tablespoon packed light brown sugar
• 1 teaspoon neutral oil for the pan
• 1 cup (240 g) plain 2% Greek yogurt
• 2 tablespoons pure maple syrup, for serving

Instructions

1. Set up for batch cooking. Warm the oven to 200°F (95°C) and place a wire rack on a baking sheet. This will hold the first toast portions briefly without trapping steam underneath. Slice the bread evenly and core the apples; peeling the apples is optional.
2. Cook the apples. Melt 1 tablespoon butter in a wide skillet over medium heat. Add the apples, water, lemon juice, brown sugar and 1/2 teaspoon cinnamon. Stir to coat, cover and cook for 4–5 minutes to begin softening the fruit.
3. Reduce the apple juices. Uncover and cook for another 3–5 minutes, stirring gently, until the apples are tender but not falling apart and the juices lightly coat them. Add a teaspoon of water if the pan dries out. Transfer to a bowl and keep warm.
4. Whisk the custard. In a shallow dish wide enough for a bread slice, whisk the eggs until uniform. Whisk in the milk, vanilla, remaining teaspoon cinnamon and salt. Stir again between batches because cinnamon tends to float and settle unevenly.
5. Soak the bread carefully. Dip two slices at a time in the custard for about 15–25 seconds per side, depending on how dry and sturdy they are. Let excess drip back into the dish. The bread should be moistened through without becoming so fragile that it falls apart.
6. Heat and grease the skillet. Wipe out the apple skillet and set it over medium-low heat. Add a little of the remaining butter and oil, reserving the rest for later batches. The butter should foam gently, not turn dark immediately; reduce the heat if it does.
7. Cook each batch through. Add the soaked bread without crowding. Cook for about 3–4 minutes per side until golden and the egg-soaked center is set, reaching 160°F (71°C). Check through the side of a thick slice with a thermometer. Lower the heat if the outside browns too quickly.
8. Hold briefly and repeat. Move cooked slices to the oven rack while you soak and cook the remaining bread, adding the reserved butter and oil as needed. Do not stack the slices, which softens the crust. Discard leftover raw custard rather than using it as a topping.
9. Assemble four plates. Place two slices on each plate and divide the warm apples evenly over them. Add 1/4 cup yogurt and 1/2 tablespoon maple syrup per serving. Serve promptly so the contrast between the crisp edges, soft center and cool yogurt is still noticeable.