Michigan Apple Recipes

Baked Apple-Stuffed French Toast
Created by Marta Dmytrenko of Novi, Mich.
1^st Place
2011 Favorite Michigan Apple Recipe Contest

Filling Directions:

Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth. Stir in apple juice. Fold in apples. Set aside.

* – apples suggested are: Golden Delicious, Rome or Jonagold

Bread/Batter Directions:

Diagonally cut a small slice off both ends of bread and discard. Continue slicing bread diagonally into slices about 1 to 1 1/2-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.

Sauce Directions:

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.

French Toast Directions – Baking:

Preheat oven to 450 degrees. 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.

French Toast Directions – Frying:

Melt margarine or butter in frying pan and brown both sides of each bread pocket. Transfer to plates when golden brown.

To serve: top pockets with Calvados Sauce. Pass remainder sauce around for more!

Yield: 5 servings (2 slices each)