Brioche is the best! The eggy and spiced French toast is just made better by the apple 

topping - surprise guests with this one on a cozy fall morning! And breakfast for dinner is 

always delicious with some hearty sausages on the side.  

Ingredients

6 slices Thick-cut brioche  

3 Eggs 

¼ cup Milk 

2 tsp ground cinnamon 

¼ tsp ground nutmeg 

¼ tsp ground ginger 

2 Tbsp MyOlive Blood Orange Infused Olive Oil  

Topping:  

2 large Apples, peeled and sliced 

1/3 cup brown sugar 

½ tsp cinnamon 

1 Tbsp MyOlive Blood Orange Infused Olive Oil  

2 Tbsp MyOlive Cinnamon Pear Dark Balsamic  

To make the topping: In a non-stick pan, add Blood Orange Olive Oil and warm over 

medium heat. Add apple slices and brown sugar. Stir and toss together for 4 to 5 minutes, 

until the apples are just starting to soften. Add vinegar, stir, and cook for 3 minutes, until 

the sauce reduces and thickens. Keep warm in a pan until ready to top the French toast. 

Preheat the oven to 300°F and place a baking sheet in the oven.  

In a shallow dish, beat together eggs, milk and spices. Preheat a non-stick skillet over 

medium heat for 2 minutes, then add olive oil. When the pan is hot, dip bread in egg 

mixture for the briefest of seconds, flip over and repeat briefly - too long of a soak will leave 

you with soggy French toast. Add a slice of dipped bread to the pan and cook for 2-3 

minutes per side, until browned. Repeat the process with the remaining slices of bread and 

keep warm in the oven until all slices are finished. 

Serve each slice of French toast with a generous serving of warm apple slices and a 

sprinkling of icing sugar if desired.