French Dutch English German Spanish

French toast with apples

In the kitchen nothing is lost, everything is transformed! The bread is never really lost when you know how to cook it, thus the recipe for French toast with apples from Normandy is born, generous, melting inside and crunchy on the outside. A touch of Pommeau will enhance the taste of the apples and the cinnamon will sublimate them.


For 4 people :

  • 8 slices of stale bread (about 200g)
  • 2 eggs
  • 500 ml de lait entier
  • 30 g butter
  • 70 g sugar
  • 2 apples
  • 50 ml Pays d'Auge Pommeau (optional)
  • A hint of cinnamon (optional)


Peel the apples and dice them, taking care to remove the core.

Melt half the butter in a pan and brown the apples in it, add half the sugar and caramelize. Reserve.

Whisk the eggs and add a hint of cinnamon if desired.

Soak the bread in milk with added sugar. Turn over so that the whole slice is soaked.

Heat the remaining butter in a pan.

Take the bread slices and dip them in the whipped eggs and brown the slices in the hot pan.

Once a golden side, turn them over and let caramelize.

If desired, pour the knob and set it on fire.

Serve immediately with the apples, and your choice: whipped cream, jam, salted butter caramel ... etc.