Salted Caramel French Toast – As Seen on Restaurant: Impossible

In As Seen on Restaurant: Impossible, Entrees, In The Kitchen, Magazine, Miscellaneous, Recipesby RI Magazine

From the episode: Dull Diner Dilemma

Serves 4

YOU’LL NEED

FRENCH TOAST
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp sugar
4 tbsp butter
4 eggs
½ cup milk
½ tsp vanilla extract
8 slices (Challah preferred)
1 tbsp confectioner’s sugar

APPLE COMPOTE
2 honey crisp apples, peeled and medium diced
½ cup orange juice
½ cup lemon juice
½ cup brown sugar

SALTED CARAMEL TOPPING
½ cup water
1 cup granulated sugar
2/3 cup heavy cream
3 tbsp butter, cubed small
1 tsp salt

MAKE IT

FRENCH TOAST
1) In a mixing bowl, combine cinnamon, nutmeg, and sugar. Set aside.
2) Melt butter in a skillet over medium heat.
3) Dip bread in egg mixture. Add to pan and fry until golden brown on both sides. This should take about 3 minutes per side.

APPLE COMPOTE
4) In large sauce pot, add orange juice, lemon juice, and brown sugar. Bring mixture to a boil.
5) Reduce mixture to a simmer and allow to cook for 8 minutes. Mixture should begin to thicken.
6) Add apples and allow to cook for another 10 minutes.
7) Apples should be cooked through, and sauce will be thick but still pourable.

SALTED CARAMEL TOPPING
8) In a heavy-bottomed sauce pot, add water and sugar and cook over medium heat until sugar has dissolved.
9) Increase heat to high. Continue to stir mixture; it will become a dark amber color in about 8 to 10 minutes.
11) Remove mixture from heat and carefully add heavy cream. The mixture will bubble up. Continue stirring.
12) Whisk in butter and salt.
13) Top French toast with apple compote, salty caramel, and confectioner’s sugar. Add whip cream with a leaf of fresh mint if desired.

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