Cinnamon Apple French Toast

In a medium bowl, whisk together eggs*, milk, half the cinnamon, 2 TBSP sugar, and a pinch of salt until well combined. (It’s OK if there are a few clumps of cinnamon.) Transfer egg mixture and baguette slices to a large, zip-close bag; seal and toss to coat. Set aside, tossing occasionally, until bread is evenly soaked.

While bread soaks, melt 2 TBSP butter in a medium pot over medium-high heat. Add apples and remaining cinnamon; cook, stirring, until fragrant, 1 minute. Add ¾ cup water, brown sugar, juice from half the lemon, and a pinch of salt; stir to combine. Cook, covered, until apples are tender, 8-10 minutes. TIP: Watch carefully to avoid burning. Reduce heat to medium if liquid is boiling off too quickly. Uncover and cook, stirring occasionally, until apples are glazed and liquid is thickened and syrupy, 3-5 minutes more. Remove from heat. Stir in half the maple syrup (you’ll use the rest later) and 2 TBSP butter until melted. Keep covered off heat until ready to serve.

While apples cook, heat a large, preferably nonstick, pan over medium-high heat. Add pecans and toast, stirring, until fragrant, 2-3 minutes. Remove pan from heat; transfer pecans to a plate. Wipe out pan.

Heat a drizzle of oil and 1 TBSP butter in same pan over medium heat. Once butter begins to foam, add soaked bread to pan (let any excess egg mixture drip off first). Cook, lightly pressing down with a spatula, until lightly browned, 2-3 minutes per side. TIP: Work in batches if necessary, wiping out pan and adding more oil and butter between batches. Transfer French toast to a lightly oiled baking sheet. Bake on top rack until custardy, 6-8 minutes. Wash and dry pan.

While French toast bakes, in a small bowl, combine crème fraîche with remaining maple syrup until smooth.