Applesauce French Toast

My wife and I have a Saturday morning routine that hasn't changed in over a year.

I make French toast while she handles the coffee.

One weekend I grabbed the applesauce from the fridge on a whim and stirred it right into the egg mixture.

The slices came out softer, slightly sweeter, and had this subtle apple-cinnamon flavor running through every bite.

We haven't made French toast without applesauce since.

The best part is how little sugar you actually need.

The applesauce brings natural sweetness and moisture to the custard, so you can cut the sugar in half and still get incredible flavor.

It's a super easy upgrade that takes exactly zero extra effort.

Same bowl, same whisk, same pan.

Just one extra ingredient that makes the whole thing better.

Whether you're feeding your family on a lazy weekend or making a quick weeknight breakfast-for-dinner, this is the version to try.

Six slices, 15 minutes start to finish, and I promise your kitchen will smell amazing.

Why Add Applesauce to French Toast

Applesauce does more in that custard than you might expect.

It adds natural sweetness from the fruit, which means you can use less granulated sugar without sacrificing flavor.

It also adds moisture to the egg mixture, so each slice soaks up a richer, more flavorful custard.

The result is French toast that's tender on the inside with a gentle apple note that pairs perfectly with cinnamon.

Worth the extra splash? Every time.

And if you're making this for kids, applesauce is a sneaky way to get a little fruit into breakfast without anyone noticing.

Ingredients

You probably already have everything you need in your kitchen right now.

• Eggs (2 large). They form the base of the custard and help everything bind together on the bread.
• Milk (½ cup). Whole or 2% gives you the richest flavor. Dairy-free milk works too.
• Unsweetened applesauce (¼ cup). Adds moisture and natural sweetness to the custard. If yours is sweetened, reduce the sugar to 1 teaspoon or skip it entirely.
• Ground cinnamon (1 teaspoon). This is non-negotiable. Cinnamon and applesauce together make this taste like fall in every bite.
• Granulated sugar (2 teaspoons). Just a touch. The applesauce does most of the sweetening.
• Vanilla extract (½ teaspoon). Rounds out the custard flavor. Don't skip it.
• Thick-cut bread (6 slices). Brioche, challah, or Texas toast work best. Whole-wheat is a solid option if you want something heartier.
• Butter or cooking spray. For greasing the pan. I use a thin layer of butter because it adds flavor to the edges.

How to Make Applesauce French Toast

This takes about 15 minutes total, and most of that is just standing at the stove flipping slices.

Mix the Custard

Crack 2 eggs into a large shallow bowl and whisk them until smooth.

Add the ½ cup milk, ¼ cup applesauce, 1 teaspoon cinnamon, 2 teaspoons sugar, and ½ teaspoon vanilla.

Whisk it all together until the mixture is completely blended with no streaks of egg visible.

Soak the Bread

Dip one slice of bread at a time into the custard.

Let it sit for about 10 to 15 seconds per side so the mixture absorbs into the bread without making it waterlogged.

You want it soaked through but still holding its shape. If the bread starts falling apart, you've left it too long.

Fair warning: Thin sandwich bread will get soggy fast. Thicker slices are much more forgiving.

Cook Until Golden

Heat a skillet or griddle over medium heat and add a pat of butter or a quick spray of cooking spray.

Place the soaked bread on the hot surface and cook for 2 to 3 minutes per side until golden brown.

Don't rush it by cranking the heat. Medium heat gives you an even, golden crust without burning the outside while the inside stays undercooked.

Keep finished slices warm in an oven set to 200°F while you cook the rest of the batch.

Tips for the Best Applesauce French Toast

A few quick tips that make the difference between good and great.

• Preheat your pan. A cold pan means the bread sits in its own moisture instead of getting that nice golden sear. Let the pan heat for a full minute before you start cooking.
• Use medium heat, not high. High heat burns the outside before the custard cooks through. Patience pays off here.
• Don't over-soak the bread. A quick dip on each side is all you need. The custard should soak in, not drip off. If the bread feels heavy and saggy, it's been in too long.
• Day-old bread works best. Slightly stale bread absorbs the custard without falling apart. If your bread is fresh, toast the slices lightly before dipping.
• Use unsweetened applesauce. Sweetened applesauce adds too much sugar and can make the custard taste overly sweet. If it's all you have, cut the granulated sugar to 1 teaspoon or less.

Best Bread for French Toast

The bread you use matters more than you might think.

Thick-cut slices hold up to the custard without falling apart, and they give you that ideal ratio of crispy outside, soft inside.

• Brioche. Rich and buttery with a tender crumb. My personal favorite for this recipe.
• Challah. Slightly sweet and sturdy. Soaks up custard beautifully without getting mushy.
• Texas toast. Thick and neutral in flavor. Easy to find at any grocery store.
• Whole-wheat bread. Heartier and nuttier. The top 3 search results all use whole-wheat, and it works great if you want a healthier option.

Avoid thin sandwich bread. It can't handle the custard and will tear or turn to mush.

Topping Ideas

Keep it simple or go all out. These are my favorites.

• Maple syrup. Classic for a reason. A drizzle of the real stuff is hard to beat.
• Extra applesauce. Double down on the apple flavor. Warm it up slightly for an even better experience.
• Fresh fruit. Sliced strawberries, blueberries, or banana slices. Bright and fresh against the warm toast.
• Powdered sugar. A light dusting adds sweetness and makes the plate look like it came from a brunch spot.
• Whipped cream. For when you're treating this as a weekend indulgence.
• Cinnamon sugar. Mix 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle it on while the toast is still warm.

Variations

This basic recipe is a great foundation for a few fun spins.

• Overnight casserole version. Cube the bread, pour the custard over it in a baking dish, and refrigerate overnight. In the morning, bake at 350°F for 30 to 35 minutes. Feeds a crowd with zero morning effort.
• Vegan or egg-free version. Replace each egg with ¼ cup of additional applesauce. The texture won't be identical, but it works surprisingly well. Use plant-based milk to keep it fully vegan.
• Maple applesauce version. Replace the plain applesauce with maple-flavored applesauce and skip the sugar entirely. The maple notes come through in every bite.

How to Store Leftovers

Leftover French toast reheats better than you'd expect.

• Refrigerator. Store cooled slices in an airtight container for up to 3 days.
• Freezer. Lay slices in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Keeps for up to 1 month.
• Reheating. Pop frozen or refrigerated slices in a toaster or toaster oven until warmed through and crispy. The microwave works too, but you'll lose some of that golden crunch on the outside.

Recipe

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Applesauce French Toast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 slices

Ingredients

• 2 large eggs
• ½ cup milk whole or 2% for best flavor; dairy-free works too
• ¼ cup unsweetened applesauce
• 1 teaspoon ground cinnamon
• 2 teaspoons granulated sugar
• ½ teaspoon vanilla extract
• 6 slices thick-cut bread brioche, challah, or whole-wheat
• butter or cooking spray for the pan

Instructions

Make the French Toast

• In a large shallow bowl, whisk together the eggs, milk, applesauce, cinnamon, sugar, and vanilla until well combined.
• Dip one slice of bread at a time into the custard, letting it soak for about 10 to 15 seconds per side.
• Heat a skillet or griddle over medium heat and add butter or cooking spray.
• Cook each soaked slice for 2 to 3 minutes per side until golden brown.
• Serve hot with your choice of toppings: maple syrup, fresh fruit, powdered sugar, or extra applesauce.

Notes

• Sweetened applesauce: If using sweetened applesauce, reduce the sugar to 1 teaspoon or skip it entirely.
• Best bread: Thick-cut brioche or challah works best. Avoid thin sandwich bread, which gets soggy too quickly.
• Day-old bread: Slightly stale bread absorbs the custard better without falling apart.
• Freezing: Freeze cooked slices on a baking sheet, then transfer to a freezer bag. Reheat in a toaster straight from frozen.
• Egg-free option: Replace each egg with ¼ cup of additional applesauce for a vegan-friendly version.