Baked Apple-Stuffed French Toast
Created by Marta Dmytrenko of Novi, Mich.
1st Place – 2011 Favorite Michigan Apple Recipe Contest
- 1 pkg. (8 oz.) cream cheese, softened
- 1 1/2 C Michigan Apples*, peeled, cored, diced
- 1/2 tsp. lemon juice
- 1 T apple juice concentrate
- 1 T Pioneer Sugar
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
- 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
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
- 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
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)