• Thursday, October 1, 2020

French Toast Recipe

Jean Georges' French Toast with Roasted Apples
By , Associate Editor
October 16, 2019

Jean-Georges Vongerichten is not only one of the most renowned French chefs in the world, but also the mastermind behind the Jean-Georges gourmet chain of restaurants around the world. The New York jewel of the Jean-Georges empire has been blending French, American, and Asian influences since its critically-acclaimed opening in 1997. Consistently awarded four stars by the New York Times and three Michelin stars, the restaurant incorporates in itself ingredients from a local farmers market, and a seasonal, ever-changing menu.

Whilst there are ample recipes that we could have pulled from the Vongerichten cookbook, sometimes the true gourmet meals are hidden in simplicity. Below, we have the Jean-Georges recipe for a classic French Toast, which he likes to serve with roasted apples.

French Toast with Roasted Apples


2/3 cup Whole milk
2/3 cup Heavy cream
½ cup Sugar
1 Large egg
1 Large egg yolk
1/3 Vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
1 (1-inch-thick) Slices brioche, preferable day-old
3 Tbsp. Unsalted butter, plus more for the pan
2 Golden apples, peeled, cored, and cut into eighths
Crème Anglaise
Caramel Sauce
Confectioners’ sugar


Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked, almost too soft to handle, for at least 1 hour and up to overnight.

When you’re almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.

Serve the French toast with the apples and the crème anglaise and caramel, if desired. Dust with confectioners’ sugar.

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