Baked Apple-Stuffed French Toast
Created
by Marta
Dmytrenko of Novi, Mich.
1st Place
2011 Favorite Michigan Apple Recipe Contest
Filling
Ingredients:
|
|
1 pkg. (8
oz.) cream cheese, softened
|
1 T apple
juice concentrate
|
1 1/2 C
Michigan Apples*, peeled, cored, diced
|
1 T Pioneer
Sugar
|
1/2 tsp.
lemon juice
|
|
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
Ingredients:
|
|
1 loaf (16
oz.) Italian bread (about 4-inches wide)
|
4 large
eggs
|
1/2 C milk
(regular, low fat or nonfat)
|
2 tsp.
vanilla
|
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.
Calvados
Sauce Ingredients:
|
|
3 C
medium-sliced apples
|
3 T apple
juice concentrate
|
1/3 C
Pioneer Sugar
|
2/3 C apple
juice
|
1 T
cornstarch
|
1/4 C + 2 T
Calvados or other apple liqueur, divided
|
1 tsp.
lemon juice
|
|
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)