Some breakfasts don’t need a pitch. This is one of them. Warm, golden, and soaked in that cinnamon-vanilla vibe, this applesauce french toast is what I reach for when I want something that tastes like comfort and smells like fall. The kind of breakfast that doesn’t try too hard but still leaves a little silence at the table while people chew.

There’s a softness to it, not just in texture but in how it lands on your mood. And the applesauce — well, that’s not just a topping here. It’s baked into the whole thing. Whether you’re layering applesauce on toast or dunking it into a spiced egg mix, it just makes sense. You’ll see.

Active Time: 10 minutes

Total Time: 20 minutes

Servings: 2–3

Ingredients

No elaborate prep. Just a few pantry basics and something to fry it all up in.

  • 4 slices of thick bread; brioche, challah, or crusty sourdough hold up best
  • 2 eggs
  • ½ cup milk
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (optional, but worth it)
  • 1 tsp vanilla extract
  • Pinch of salt
  • ½ cup unsweetened applesauce (plus a bit more for layering on top)
  • Butter or oil for the pan
  • Optional finishers: maple syrup, extra applesauce, powdered sugar

Instructions

Cooking

Start by mixing the eggs, milk, cinnamon, nutmeg, vanilla, and salt in a shallow bowl. Wide enough to dip your bread without folding it like laundry.

Now stir in the applesauce. It’s gonna look a little cloudy, kind of like spiced custard. That’s what you want. It makes the whole thing feel warmer. Deeper. Less like kid food and more like a quiet Sunday.

Heat up a skillet over medium. Butter it, oil it, or both if you’re in the mood.

Dunk the bread, slice by slice, into your custard. Let it soak up the good stuff for a few seconds per side. You’re not trying to drown it — just enough to let it get into the grain.

Lay it in the pan. Let it sizzle and sit. Three to four minutes per side should do it. You want golden brown, not burnt. The smell will tell you when it’s ready to flip.

Cook until both sides are crisp and the center’s just set. Keep them warm while you finish the rest.

Serving

This is where you lean into the vibe.

Stack those slices up or fan them out — whatever looks best on your plate.

Now top with a spoonful of applesauce. Yes, more applesauce. It’s called applesauce toast for a reason. Then drizzle with syrup or shake over some powdered sugar.

Other ideas if you're feeling creative:

  • Greek yogurt and chopped walnuts
  • A few apple slices, fresh or sautéed
  • A pinch of flaky salt (just trust me)

Whether you call it apple sauce toast, applesauce french toast, or something else entirely — it’s a small ritual that starts your day off right.

Nutritional Value Per One Serving:

Nutrition Facts:

Calories: 310
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 115mg
Sodium: 290mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 12g
Protein: 9g

Tips and Variations

You can go a bunch of directions with this — just depends what mood you’re chasing.

  • Old bread? Use it. Slightly stale bread works better than fresh because it soaks more and stays firm.
  • No dairy? Swap in oat milk or almond milk, and cook it in coconut oil.
  • Going full autumn? Add ground ginger or allspice to the mix. Serve with warm apple slices and cinnamon on top.
  • Want more crisp? After cooking, toss the slices in a hot oven for a few minutes. It gives the edges that toast-like bite.

Keep it casual. This isn’t a recipe to fuss over. It’s meant to feel homemade in the best way.

Conclusion

If there’s a breakfast that doesn’t ask much but gives a whole lot, it’s this one. That mix of eggy bread and soft apples feels like something familiar, even if you’ve never had it before. There’s no pressure to plate it like a restaurant dish. Just throw it together, pour your coffee, and enjoy the quiet that follows that first bite.

You’ll probably end up making it again before the week’s out. Maybe with cinnamon one day, maybe with extra apple sauce the next. Either way, it’ll still taste like home.