Chaos Apple Pie Crumb Toast (Print Version)

Brioche, spiced apple filling, and a crisp crumb topping meet in this warm, crowd-pleasing breakfast skillet.

# Components:

→ French Toast Base

01 - 1 loaf (approximately 400 g) brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 1/2 cups (360 ml) whole milk
04 - 1/2 cup (120 ml) heavy cream
05 - 1/3 cup (65 g) granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - Pinch of salt

→ Apple Pie Filling

09 - 3 large apples (Granny Smith or Honeycrisp variety recommended), peeled, cored, and diced
10 - 2 tablespoons unsalted butter
11 - 1/4 cup (50 g) packed brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon cornstarch

→ Crumb Topping

16 - 1/2 cup (60 g) all-purpose flour
17 - 1/3 cup (65 g) packed brown sugar
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 cup (55 g) unsalted butter, chilled and cut into small cubes
20 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F (175°C). Lightly grease a large ovenproof skillet or baking dish (10–12 inch diameter).
02 - In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 5 to 7 minutes, or until the apples begin to soften. Stir in the cornstarch and continue to cook for 1 minute more, until the mixture has thickened. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
04 - Add the cubed bread to the egg mixture and toss gently to ensure all pieces are coated. Allow the bread to soak for approximately 5 minutes.
05 - Arrange half of the soaked bread cubes in the prepared skillet. Evenly distribute half of the prepared apple filling over the bread. Add the remaining soaked bread cubes, followed by the rest of the apple filling.
06 - In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt. Add the chilled, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture forms coarse crumbs.
07 - Evenly sprinkle the crumb topping over the assembled skillet. Place the skillet in the preheated oven and bake for 30 to 35 minutes, or until the dish is puffed, golden brown, and a knife inserted into the center comes out clean.
08 - Allow the skillet to cool for 10 minutes before serving. Serve warm. Optional accompaniments include maple syrup or a scoop of vanilla ice cream.

# Expert Advice:

01 -
  • Ready in under an hour for an impressive brunch centerpiece
  • Makes your kitchen smell like a bakery and apple orchard combined
  • Can be prepped ahead for stress-free entertaining
02 -
  • Can be made up to 24 hours in advance and refrigerated before baking
  • Leftovers reheat beautifully in the microwave or oven
  • Perfect for using up slightly stale bread
03 -
  • If your French toast seems too soggy in the center after baking, you likely used too much custard or didn't bake it long enough. Next time, reduce the liquid slightly or increase the baking time by 5-10 minutes, covering with foil if the top gets too brown.
  • If your crumb topping melts into the dish rather than staying crumbly, your butter was likely too warm. Make sure it's cold from the refrigerator and work quickly when mixing the topping. You can also chill the assembled topping for 10 minutes before sprinkling it on.
  • For those who find the dish too sweet, reduce the sugar in the custard by half and rely on the natural sweetness of the apples and the crumb topping. This creates a more balanced flavor profile that lets the fruit shine.
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