This French Toast is full of fall flavors with the addition of apple cider, warm spices, bourbon caramel sauce and sautéed apples. My family loved it and I'm sure yours will too!

Ingredients:

For the Spice Mix

• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cardamom

For the Sautéed Apples:

• 2 medium Granny Smith apples, cored and diced
• 3/4 c apple cider
• 1 1/4 tsp spice mix
• pinch of salt
• 1/4 c Caramel Kitchen bourbon caramel sauce

For the French Toast:

• 1 package slice brioche bread
• 3 eggs
• 3/4 c apple cider
• 3/4 c milk or cream
• 1 tsp vanilla
• 1 1/2 tsp spice mix
• 3 Tbsp Caramel Kitchen bourbon caramel sauce, gently warmed

Directions:

1. Heat a skillet to about 300 degrees.
2. Mix all of the spices together in a small bowl and set aside.
3. In a medium sauté pan over low heat, add the apples, apple cider, bourbon caramel sauce, salt and 1 1/4 tsp of the spice mix. As the caramel sauce melts, stir well to combine.
4. Place a lid on the pan and allow to simmer, stirring occasionally as you make the French toast.
5. In a medium bowl, add the eggs, apple cider, milk, vanilla, remaining spice mix and bourbon caramel sauce. Whisk well until fully combined. Pour into a shallow dish.
6. Use tongs to dip a slice of bread into the egg mixture, flipping it to make sure both sides are evenly coated. Place on your heated skillet and cook for about 3 minutes, flip and continue to cook for about 3 more minutes or until the egg mixture is fully cooked throughout the bread. Repeat with the remaining slices.
7. Once you have cooked half of the loaf, remove the lid from the apple pan and increase the heat to medium. You want to cook down the liquid until it becomes more of a syrup.
8. To serve, place 2-3 slices on your plate, squeeze an additional drizzle of bourbon caramel sauce over your stack and add a heaping spoonful of the apple mixture over the top.