Recipe: Thick-cut apple pie French toast a la mode

Recipe makes 4 servings

H-E-B chef Scott Tompkins has a NEW dessert recipe you just have to try!
H-E-B chef Scott Tompkins has a NEW dessert recipe you just have to try!

Do you have plans for Mother’s Day on Sunday?

If you are going to see your mother for the big day, H-E-B chef Scott Tompkins has cooked up a new thick-cut apple pie French toast a la mode recipe mom will love!

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Ingredients:

16-ounce H‑E‑B Vanilla Flavored Real Dairy Coffee Creamer

4 large eggs

16-ounce challah bread, cut into 4 slices (2 to 3 inches thick)

2 ounces unsalted butter

1 cup maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt, or sea salt

2 cups piñata apples, peeled, cored and diced small

1/4 cups granulated sugar

1 pint vanilla ice cream, as needed for topping


Instructions:

1. Whisk together coffee creamer and eggs until creamy. Dip each slice of challah bread into custard and flip to coat each side well.

2. Place soaked slices onto a sheet pan fitted with a wire rack to allow excess custard to drain off. Let bread sit while preparing apples.

3. preheat oven to 350ºF.

4. Add butter, maple syrup, cinnamon and salt to a saucepan. Bring to a simmer over medium-low heat then add apples.

5. Continue to cook until apples are soft and liquid has reduced and become thick like a caramel, approximately 15 to 20 minutes. Remove from heat.

6. Sprinkle sugar over the tops of soaked bread. Heat a large non-stick pan or griddle to medium-high.

7. Spray griddle or pan with non-stick spray and sear challah bread sugar-side down.

8. Cook for 1 to 2 minutes or until sugar is just caramelized, then flip and cook another 2 to 3 minutes.

9. Transfer toast back to wire rack and bake for 8 to 12 minutes, or until bread is nicely soft and custard is cooked through.

10. To serve, place each slice of French Toast on a plate, drizzle apple sauce over the top and garnish with a scoop of vanilla ice cream.

11. Chef’s note: Apples can be served warm to room temperature or simply reheat if preferred hot. Click here for the full recipe.


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