Caramel Apple French Toast Skillets

Hands-On: 20 mins Total: 1 hr. 10 mins Yield: 4 (serving size: 1 skillet)

Ingredients

Ingredient Checklist

6 tablespoons (3 oz.) salted butter, divided
3 cups heavy cream, divided
5 large eggs
⅓ cup packed light brown sugar
1 teaspoon vanilla extract
1 (16-oz.) brioche bread loaf, torn into 1-inch pieces (about 8 1/2 cups)
4 Fuji apples
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
4 teaspoons cinnamon sugar, divided
½ cup Caramel Sauce

Directions

Instructions Checklist

Step 1: Preheat oven to 350°F.Grease 4 (6-inch) cast-iron skillets evenly with 2 tablespoons of the butter. Set aside.
Step 2: Place 2 cups of the cream in a saucepan. Bring to a simmer over medium, and remove from heat. Whisk together eggs and brown sugar in a large bowl. Slowly add warm cream in a steady stream, whisking constantly. Stir in vanilla extract. Add torn bread, making sure bread is completely submerged, and let mixture stand 10 minutes.
Step 3: Meanwhile, cut each apple into about 30 thin slices; toss together apple slices, granulated sugar, and lemon juice in a large bowl.
Step 4: Spoon 1/3 cup of the bread mixture into each buttered skillet, and press into an even layer. Top each with a layer of about 16 apple slices, and another 1/3 cup of the bread mixture. Arrange 16 to 18 apple slices in a concentric circle on top of bread mixture in each skillet.
Step 5: Place remaining 4 tablespoons butter in a microwave-safe bowl, and microwave on HIGH until melted, about 15 seconds. Brush melted butter evenly over apples, and sprinkle evenly with 2 teaspoons of the cinnamon sugar. Place skillets on a rimmed baking sheet.
Step 6: Bake in preheated oven until custard is cooked and apples are mostly tender, about 40 minutes.
Step 7: Meanwhile, combine remaining 1 cup cream and 2 teaspoons cinnamon sugar in a small chilled bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Chill until ready to serve.
Step 8: Remove skillets from oven, and let stand 10 minutes. Top each warm skillet with 2 tablespoons of the Caramel Sauce, and a large dollop of cinnamon cream.