‹ Michigan Apple Recipes

Baked Apple Stuffed French Toast

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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

Serving Size: 
  • 5 servings (2 slices each)
Ingredients – Filling:
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 1/2 C Michigan Apples of your choice, peeled, cored, diced
  • 1/2 tsp. lemon juice
  • 1 T apple juice concentrate
  • 1 T Pioneer Sugar
Ingredients (Bread/Batter):
  • 1 loaf (16 oz.) Italian bread (about 4-inches wide)
  • 1/2 C milk (regular, low fat or nonfat)
  • 4 large eggs
  • 2 tsp. vanilla
Ingredients – Calvados Sauce:
  • 3 C medium-sliced apples
  • 1/3 C Pioneer Sugar
  • 1 T cornstarch
  • 1 tsp. lemon juice
  • 3 T apple juice concentrate
  •  2/3 C apple juice
  • 1/4 C + 2 T Calvados or other apple liqueur, divided
Directions – Filling:
  1. Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth.
  2. Stir in apple juice. Fold in apples. Set aside.
Directions – Bread/Batter :
  1. 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.
  2. Holding the knife horizontal to the counter, cut each slice almost in half, leaving one side attached and making a pocket.
  3. Divide filling among the pockets, pressing closed around edges.
  4. Place on rimmed baking sheet.
  5. In a shallow bowl, whisk together the eggs, milk and vanilla.
  6. Slowly pour over bread, turning to coat completely. Set aside.
Directions – Calvados Sauce:
  1. Toss apples slices with lemon juice.
  2. 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.
  3. Cook over moderately low heat, stirring often, until mixture comes to a boil, turns clear and thickens.
  4. Remove from heat and cool slightly.
  5. Add remaining 2 tablespoons of liqueur.
Directions – French Toast (Baking):
  1. Preheat oven to 450°.
  2. Generously grease baking sheet. Place bread on baking sheet about 2-inches apart.
  3. Bake for 6 – 9 minutes or until bottoms are gold.
  4. Turn and bake for another 6 – 9 minutes longer or until both sides are golden brown.
Directions – French Toast (Frying):
  1. Melt margarine or butter in frying pan and brown both sides of each bread pocket.
  2. Transfer to plates when golden brown.
To serve:
  • Top pockets with Calvados Sauce. Pass remainder sauce around for more!
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Baked Apple-Stuffed French Toast