Apple Cream Cheese Stuffed French Toast Recipes

APPLE-STUFFED FRENCH TOAST

Steps:

• Set a rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place apples in a saucepan; cover with water. Bring to a boil; allow to cook for 2 to 3 minutes. Drain apples and toss with white sugar and cinnamon. Set aside.
• Melt butter with brown sugar and 1 tablespoon of water in a saucepan over medium-low heat. Add walnuts and simmer for 10 minutes. Pour into the prepared baking pan and let cool, about 10 minutes.
• Cover butter mixture with a layer of bread. Spread apple mixture evenly on top.
• Beat eggs, milk, and vanilla extract together in a large mixing bowl. Dip remaining bread slices in egg mixture, then place in a layer over the apple mixture. Pour remaining egg mixture over bread, filling the pan nearly to the top.
• Bake in the preheated oven until golden and puffed and a knife inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes, then turn out onto a cookie sheet. Slice and serve.

APPLE-CHEDDAR FRENCH TOAST

Steps:

• Prepare French toast according to package directions. Place six slices in an ungreased 13x9-in. baking dish. Top with ham, 2 cups cheese and remaining French toast. Spread pie filling over top; sprinkle with granola. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. In a small bowl, combine sour cream and brown sugar; serve with French toast. Refrigerate leftovers.

APPLE CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• In medium bowl, stir together cream cheese, confectioners' sugar, 1/2 t cinnamon and the ginger until combined well; set aside.
• In large bowl, toss together apples, granulated sugar and 1 t cinnamon.
• In a large nonstick skillet, melt 4 T butter over high heat.
• Add apple mixture and cook, stirring occasionally, until just softened, about 8 minutes.
• Remove from heat.
• In a 13-by-9-inch shallow dish, whisk together milk, eggs, and remaining 1/2 t cinnamon; set aside.
• Spread a heaping 1/4 cup cream-cheese mixture onto each of 4 bread slices.
• Top each with 2 T nuts and 6-8 apple slices.
• Cover with remaining 4 bread slices to make sandwiches.
• Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side.
• Add maple syrup to remaining apples in skillet and stir to combine.
• Heat a griddle or large nonstick skillet over medium-high heat.
• Add 1 T oil and 1 T butter to pan.
• Add 2 sandwiches and cook, turning once, until golden brown, 6-8 minutes.
• Repeat with remaining 1 T oil, 1 T butter and the sandwiches.
• Cut sandwiches in half and serve immediately topped with apples in syrup.
• Garnish with toasted nuts, if desired.

BAKED CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
• Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
• Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
• Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
• Cover leftovers tightly and store in the refrigerator for 2-3 days.