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Chef Megan Mitchell

Online Cookbook

Buttermilk French Toast with Bourbon Maple Apples

  • Complexity: medium
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Buttermilk French Toast with Bourbon Maple Apples


  • 1 cup buttermilk
  • 3 eggs
  • 3 tbsp. granulated sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of fine sea salt
  • 8 slices French bread, day old
  • 1/4 cup unsalted butter, for greasing the pan
  • 3 small Jonagold apples, or any crisp slightly sweet variety
  • 1/4 cup maple syrup
  • 1/4 cup Bourbon
  • 1 cinnamon stick


  1. Begin by prepping your apples. Remove the core and cut the apples into a 1/2-inch medium dice, leaving the skin on.

  2. In a small sauce pot combine the maple syrup, Bourbon and cinnamon stick. On medium heat bring up to a boil then reduce to a simmer and cook for 5 minutes. Then add in the apples and cook for 10 minutes or until they have softened and the sauce has reduced slightly. 

  3. While the apples cook, make your French toast. In a shallow dish combine the buttermilk, eggs, sugar, cinnamon, vanilla and salt. Whisk together.

  4. Next, bring a 12-inch non-stick skillet up to heat on low. Add a little butter to the pan. Once up to heat, dunk the stale bread into the egg mixture and let soak for 20 seconds. Remove and let the extra mixture drip off and then place into the buttered pan.

    Cook on low about 5 minutes per side. Flip and cook until golden brown and slightly crisp.

  5. Remove and continue with remaining bread. Keep warm in a low temperature oven. To serve, place some apples on top of each piece and drizzle with the thickened sauce. Serve warm.

    Recipe Courtesy of Megan Mitchell

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