This fall French toast recipe is the ultimate cottage comfort
There’s nothing quite like a crisp autumn morning at the cottage. The air is cool, the lake is still, and there’s comfort to be found in simple, seasonal pleasures, like breakfast enjoyed outside under the changing leaves.
This fall, Dairy Farmers of Ontario is inviting cottagers to embrace the season with Milk Masters on the Moove, a new YouTube series where Ontario chefs show you how easy it is to cook with local milk, even outdoors. From cozy breakfasts to a mouthwatering fireside feast, tune-in for your next cottage meal inspiration.
At the heart of it is a cozy, fall-inspired dish created by Chef Dwight Smith: Apple French toast with vanilla whipped cream and brown butter crumble. It’s a rustic, indulgent breakfast that’s easy to make and perfect for weekends at the cottage.
A comfort-food favourite with a fall twist
Built around a custard-soaked brioche base, this French toast recipe layers in warm, spiced apple compote and a buttery oat crumble that adds just the right amount of crunch. Topped with rich homemade whipped cream and a drizzle of maple syrup, it’s a recipe designed for those relaxed mornings where you want to linger a little longer at the table.
The key ingredient is local milk, which gives this dish its silky richness and enhances the whipped cream’s texture and flavour. It’s a reminder that sometimes, the simplest ingredients make the biggest difference.
It’s the kind of breakfast that brings people together: easy enough to make with kids, indulgent enough to serve to guests, and hearty enough to fuel a day of fall adventures in the woods or on the water.
Try the recipe: Apple French Toast with Vanilla Whipped Cream and Brown Butter Crumble
(Serves 3–4)
Ingredients
For the French toast custard:
- 1 loaf brioche bread, cut into 6–8 thick slices
- 1 cup local 3.25% milk
- ½ cup local 35% cream
- 4 eggs
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 3–4 Tbsp local unsalted butter (for searing)
For the spiced apple compote:
- 4 large apples (Granny Smith or Honeycrisp), peeled and diced
- 3 Tbsp local unsalted butter
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice (optional)
- Pinch of salt
- Splash of lemon juice
For the brown butter crumble:
- 4 Tbsp local unsalted butter
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
For the vanilla whipped cream:
- 1 cup local 35% whipping cream (cold)
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract
To serve:
- Pats of local butter
- Maple syrup
Instructions
Brown butter crumble
- In a medium skillet, over medium heat, melt butter and cook until it turns golden brown and nutty, about 4–5 minutes.
- Stir in oats, flour, brown sugar, cinnamon, and salt. Cook, stirring constantly, until toasty and golden, about 5–6 minutes.
- Spread on a tray to cool and crisp up.
Apple compote
- In a medium skillet, over medium heat, melt butter.
- Add diced apples, brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt.
- Cook 8–10 minutes, stirring, until apples soften and sauce thickens.
- Add a splash of lemon juice at the end to brighten. Keep warm.
Vanilla whipped cream
- In a large, chilled bowl, whip cream with powdered sugar and vanilla until soft peaks form (use a whisk or electric mixer).
- Set aside. Keep cold until ready to serve the French toast.
French toast
- Custard Mixture: In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- In a cast-iron pan or large skillet, over medium heat, melt butter to coat the pan.
- Dip each brioche slice into the custard mixture, soaking for at least 20–30 seconds per side.
- Place the dipped slices in the pan/skillet and sear slices until golden brown and crisp, about 3–4 minutes per side. Adjust the heat as needed to prevent burning.
- Repeat until all slices have been cooked.
Assemble the French toast
- On a plate, place one slice of French toast.
- Spoon 1–2 tsp of apple compote on the slice and top with another slice (like a sandwich stack).
- Top with more apple compote.
- Add a dollop of vanilla whipped cream.
- Sprinkle generously with brown butter oat crumble.
- Finish with a pat of butter and a drizzle of maple syrup.
What makes Ontario milk an ideal fall ingredient?
Local milk doesn’t just make this French toast shine; it’s an essential ingredient in so many comforting fall dishes. From baked goods and creamy soups to weekend pancakes and firepit hot chocolate, milk from Ontario farms adds richness and texture.
By choosing local, you’re also supporting family farms across the province and enjoying a product that’s fresh, high-quality, and proudly made close to home.
Get inspired with Milk Masters on the Moove
Watch the full series on YouTube and find Chef Dwight Smith’s full recipe, along with more fall favourites, at milk.org. Discover how local milk brings flavour, comfort, and seasonal magic to every dish, no matter where you’re cooking.