Maple Pecan French Toast with Caramelized Apples

Toast the pecans in a dry skillet over medium heat for 5-6 minutes until fragrant, stirring occasionally to prevent burning. Remove from heat, let cool, then roughly chop.

In a large shallow bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Peel, core, and slice the apples into 1/4-inch thick slices. Toss with lemon juice to prevent browning.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the apple slices and cook for 3-4 minutes until they begin to soften.

Add brown sugar to the apples and continue cooking for another 5-7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter to coat the surface.

Dip each slice of brioche bread into the egg mixture, allowing it to soak for about 20 seconds per side, ensuring it's well coated but not soggy.

Cook the soaked bread for 3-4 minutes per side until golden brown and crisp around the edges. Add more butter to the pan as needed between batches.

While the French toast is cooking, warm the maple syrup in a small saucepan or microwave.

To serve, place 2 slices of French toast on each plate. Top with caramelized apples, sprinkle with chopped pecans, drizzle with warm maple syrup, and dust with powdered sugar.