Caramel Apple Pie French Toast

Instructions

• Slice the brioche loaf crosswise into 12 slices, approximately 1½ inches thick. You can make the French toast right away, but for best results, let the bread sit uncovered at room temperature for a few hours to dry out a bit; this will help it keep its integrity after being dipped in the batter.
• In a small saucepan, combine the heavy cream, milk, sugar, vanilla, and cinnamon. Cook over medium heat, stirring until the sugar is fully dissolved, about 7 minutes.
• Beat the egg yolks in a medium shallow container large enough to dip the bread into. While whisking constantly, stream in 3 tablespoons of the cream mixture to temper the eggs. Slowly add the rest of the cream mixture, still whisking constantly.
• Melt the butter in a large skillet over medium heat.
• Dip a slice of brioche in the batter, flipping to coat on both sides, then remove immediately to prevent the brioche from soaking up too much of the liquid. Add to the skillet and cook until both sides are golden brown, 2–3 minutes per side. Repeat with the remaining brioche, cooking in batches to avoid overcrowding and adding more butter as needed.
• Set a piece of French toast on a plate. Dollop some apple pie filling on the center, then place another piece of French toast on top. Top with more apple pie filling, whipped cream, a drizzle of caramel sauce, and a dusting of cinnamon. Repeat to make the remaining servings.
• Serve immediately.
• Enjoy!