Apple Cream Cheese-Stuffed French Toast
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 (8 ounce) package cream cheese, softened
- 4 tablespoons confectioners' sugar
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 5 baking apples, about 2 1/4 pounds (peeled, cored and cut into 1/8- to 1/4-inch thick slices)
- 3⁄4 cup granulated sugar
- 6 tablespoons unsalted butter
- 1 cup whole milk
- 4 large eggs
- 1 loaf brioche bread or 1 loaf soft French bread, cut into eight 3/4-inch thick slices
- 1⁄2 cup chopped toasted pecans, plus more for garnish
- 1⁄2 cup maple syrup
- 2 tablespoons vegetable oil
directions
- In medium bowl, stir together cream cheese, confectioners' sugar, 1/2 t cinnamon and the ginger until combined well; set aside.
- In large bowl, toss together apples, granulated sugar and 1 t cinnamon.
- In a large nonstick skillet, melt 4 T butter over high heat.
- Add apple mixture and cook, stirring occasionally, until just softened, about 8 minutes.
- Remove from heat.
- In a 13-by-9-inch shallow dish, whisk together milk, eggs, and remaining 1/2 t cinnamon; set aside.
- Spread a heaping 1/4 cup cream-cheese mixture onto each of 4 bread slices.
- Top each with 2 T nuts and 6-8 apple slices.
- Cover with remaining 4 bread slices to make sandwiches.
- Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side.
- Add maple syrup to remaining apples in skillet and stir to combine.
- Heat a griddle or large nonstick skillet over medium-high heat.
- Add 1 T oil and 1 T butter to pan.
- Add 2 sandwiches and cook, turning once, until golden brown, 6-8 minutes.
- Repeat with remaining 1 T oil, 1 T butter and the sandwiches.
- Cut sandwiches in half and serve immediately topped with apples in syrup.
- Garnish with toasted nuts, if desired.
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Reviews
-
Absolutely delicious, Lainey: enjoyed this for a leisurely Sunday brunch. I cut the portions back for two and made this using crusty slices of ciabatta. The only other adjustments I made were to use less sugar (Australians generally eat things less sweet so our sweet recipes may often need extra sugar for American tastes). I did not have any maple syrup: not the staple ingredient here that it is in the U.S., so I used honey, and I added a pinch of nutmeg. I also added the extra optional pecans. Just loved the blend of flavours with the apple and cream cheese and the crunch of the pecans. This recipe is definitely on the menu for future weekend brunches in this household. Thanks so much for sharing it! Made for Newest Zaar Tag!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!