Baked Apple Stuffed French Toast
Enjoy a comforting breakfast with Baked Apple Stuffed French Toast, featuring thick slices of bread filled with cinnamon-spiced apples and baked to golden perfection.
Created by Marta Dmytrenko of Novi, MI. 1st Place – 2011 Favorite Michigan Apple Recipe Contest.
Recommended Apple Variety: Golden Delicious, Rome, Jonagold
Ingredients
Directions
Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth.
Stir in apple juice. Fold in apples. Set aside.
Diagonally cut a small slice off both ends of bread and discard. Continue slicing bread diagonally into slices about 1 to 1 ½-inches thick.
Holding the knife horizontal to the counter, cut each slice almost in half, leaving one side attached and making a pocket.
Divide filling among the pockets, pressing closed around edges.
Place on rimmed baking sheet.
In a shallow bowl, whisk together the eggs, milk and vanilla.
Slowly pour over bread, turning to coat completely. Set aside.
Toss apples slices with lemon juice.
In a medium saucepan off the heat, stir together apples, sugar, cornstarch, apple juice concentrate, apple juice and Calvados/apple liqueur until cornstarch is dissolved.
Cook over moderately low heat, stirring often, until mixture comes to a boil, turns clear and thickens.
Remove from heat and cool slightly.
Add remaining 2 tablespoons of liqueur.
Preheat oven to 450°.
Generously grease baking sheet. Place bread on baking sheet about 2-inches apart.
Bake for 6 – 9 minutes or until bottoms are gold.
Turn and bake for another 6 – 9 minutes longer or until both sides are golden brown.
Melt margarine or butter in frying pan and brown both sides of each bread pocket.
Transfer to plates when golden brown.
Top pockets with Calvados Sauce. Pass remainder sauce around for more!
Source: Michigan Apple Committee
Ingredients
Directions
Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth.
Stir in apple juice. Fold in apples. Set aside.
Diagonally cut a small slice off both ends of bread and discard. Continue slicing bread diagonally into slices about 1 to 1 ½-inches thick.
Holding the knife horizontal to the counter, cut each slice almost in half, leaving one side attached and making a pocket.
Divide filling among the pockets, pressing closed around edges.
Place on rimmed baking sheet.
In a shallow bowl, whisk together the eggs, milk and vanilla.
Slowly pour over bread, turning to coat completely. Set aside.
Toss apples slices with lemon juice.
In a medium saucepan off the heat, stir together apples, sugar, cornstarch, apple juice concentrate, apple juice and Calvados/apple liqueur until cornstarch is dissolved.
Cook over moderately low heat, stirring often, until mixture comes to a boil, turns clear and thickens.
Remove from heat and cool slightly.
Add remaining 2 tablespoons of liqueur.
Preheat oven to 450°.
Generously grease baking sheet. Place bread on baking sheet about 2-inches apart.
Bake for 6 – 9 minutes or until bottoms are gold.
Turn and bake for another 6 – 9 minutes longer or until both sides are golden brown.
Melt margarine or butter in frying pan and brown both sides of each bread pocket.
Transfer to plates when golden brown.
Top pockets with Calvados Sauce. Pass remainder sauce around for more!
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