Apple and Cinnamon French Toast

Apple and Cinnamon French Toast

This is one of those recipes we genuinely make on a lazy Sunday when we want something that feels really special but is actually pretty straightforward. Crispy, golden French toast loaded with soft roasted cinnamon apples, toasted nuts, and a drizzle of maple syrup is the kind of breakfast that makes the whole kitchen smell incredible. The apples go all jammy and tender in the oven and pair perfectly with that custardy, spiced toast. Honestly, once you've had this version, plain toast is going to feel like a bit of a letdown. Make this on your next slow morning and thank yourself later.

Cook: 30 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Baking tray
  • Roasting tin
  • Large mixing bowl
  • Small plate (for cinnamon sugar)
  • Frying pan

Ingredients

  • 3 tbsp plant-based butter
  • 4 thick slices of crusty bread - preferably 2–3 days old
  • 1 apple
  • 2 tbsp maple syrup
  • 1 tbsp water
  • Juice of 1 lemon
  • 25g caster sugar
  • 1 cinnamon
  • 1 tsp ground flaxseed
  • 125ml oat milk
  • 30g cornflour
  • 1g caster sugar
  • ½ tsp cinnamon
  • ½ baking powder
  • 1 handful of mixed nuts
  • soy cream (for garnish)

Method

1

Toast the nuts 

  • Spread the nuts over the baking tray and place it in the cold oven 
  • Turn the heat to 200°C and remove the tray after 10–15 minutes, once the nuts are toasted 
  • Leave to cool slightly and then roughly chop
2

Roast the apples 

  • Core the apple and cut it into eighths 
  • Lay the slices in the roasting tin 
  • Sprinkle over the maple syrup, cinnamon, water and the juice of the lemon and mix everything together 
  • Roast in the hot oven for 15–20 minutes, until softened
3

Make the cinnamon sugar & batter

  • Combine the cinnamon and sugar in a bowl and then spread evenly over a plate 
  • Add all the batter ingredients for the batter to a large bowl and mix well
4

Toast the bread slices 

  • Place the frying pan over a medium heat
  • and melt the dairy-free butter 
  • Lay a slice of bread in the batter for 2–3 seconds, then flip it over and leave it for another 2–3 seconds 
  • Transfer to the frying pan 
  • Repeat with the remaining slices so you have them all in one pan (you may have to do this in batches) 
  • Flip the slices after about 3 minutes and fry until both sides are crisp and golden
5

Prepare the plates 

  • Transfer the slices to a chopping board and cut them in half  
  • Lay the halves in the cinnamon sugar and dust them all over 
  • Transfer to plates, top with the roasted apples, drizzle over some dairy-free cream and scatter over the toasted, chopped nuts 
  • Serve immediately

Tips & Variations

  • Toast low and slow: Starting the nuts in a cold oven sounds a bit odd, but trust us on this one. It gives you way more control, and you get an even, golden toast without any bitter burnt bits sneaking in.
  • Use thick bread: The thicker the slice the better here. A chunky sourdough or brioche-style loaf soaks up the batter properly and gives you that gorgeous custardy centre with crispy edges. Thin sandwich bread just goes a bit soggy.
  • Get ahead with the apples: You can roast the apples the night before and keep them in the fridge. In the morning just warm them up in a pan while the toast cooks and you've basically got a fancy brunch ready in minutes.

Why This Works

The trick here is roasting the apples separately so they get properly soft and caramelised rather than just sitting raw on top. That little hit of lemon juice with the maple and cinnamon keeps things balanced and stops it being sickly sweet. And starting the nuts in a cold oven is something we swear by; it lets them toast evenly without burning, which makes a huge difference to the final texture.