Stuffed Apple Cinnamon French Toast with Caramel

Brioche stuffed apple french toast with lots of cinnamon and a delicious date caramel drizzle.




  1. In a bowl, toss the sliced apples with the coconut sugar and cinnamon.
  2. Heat a skillet over medium heat, add the coconut oil and then add the apples. Cook until softened and the sauce has thickened, about 10 minutes. Remove and set aside.
  3. Add the pecans to the same skillet and add a good pinch of cinnamon and coconut sugar. Toast until fragrant, about five minutes, then remove and let cool. Roughly chop once cooled and set aside.
  4. Slice your brioche fairly thick, about 2". Then cut a slit in the bottom of the bread slices for stuffing. Cut down into the brioche at least halfway through to make a pocket for the apples.
  5. Use your hands or a spoon to stuff the french toast with your sliced and cooked apples. You will have some leftover apple slices, this will go on top of your french toast.
  6. In a large bowl, add the eggs and whisk, then add the milk, vanilla and a pinch of salt. Whisk with a fork. Now, dip your brioche into the batter and coat well on all sides, leave it for about 20 seconds a side. Remove and set it on a plate.
  7. In the same skillet, over medium-low heat, add more coconut oil for cooking. Once hot, add the french toast and cook for about 3 minutes per side, until lightly browned on each side. Repeat with remaining slices.
  8. Assemble each piece of toast by dividing onto plates, topping with more apple slices, pecans, date caramel, and a drizzle of maple syrup too. Enjoy!