Apple Pear And Walnut Stuffed French Toast Recipes

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STUFFED FRENCH TOAST WITH APPLES



Stuffed French Toast with Apples image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

2 red apples, such as Macintosh, cored and diced
3 teaspoons Truvia® natural sweetener spoonable*
1/4 teaspoon ground cinnamon
4 ounces 1/3 less fat cream cheese, softened
1/2 cup walnuts, toasted and chopped
1/4 cup dried cherries, coarsely chopped
3/4 teaspoon vanilla extract
8 slices Pepperidge Farm 80 calorie cinnamon swirl bread
2/3 cup 1% milk
2 large eggs
1/8 teaspoon salt
*May substitute with 3 1/2 packets Truvia® natural sweetener

Steps:

  • 1. In a medium microwave-safe bowl, combine apples, 4 tablespoons water, 1 teaspoon Truvia® natural sweetener, and cinnamon. Cover and cook until apples are tender and juicy, about 6 minutes. Uncover, toss and set aside.
  • 2. In a medium bowl, stir together the cream cheese, walnuts, cherries, 1 teaspoon Truvia® natural sweetener, and 1/4 teaspoon vanilla. Put 4 slices bread on a cutting board and evenly spread with cream cheese mixture, about 1/4 cup per slice. Firmly press a second piece on top of each to form a sandwich.
  • 3. In a shallow bowl, whisk the milk, eggs, remaining 1 teaspoon Truvia® natural sweetener and vanilla, and a pinch of salt. Heat a heavy nonstick skillet over medium heat until a drop of water skitters around the pan. Soak each sandwich in the milk mixture for 1 minute, turning once and pressing edges of bread together. Allow excess to drip off and place sandwiches in the hot skillet. Cook, turning once until browned and crisp on both sides, 8 to 10 minutes. Serve the French toast with the apples on top.

LA ISLA'S STUFFED FRENCH TOAST



La Isla's Stuffed French Toast image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons soft unsalted butter, plus additional for sauteing
4 ounces cream cheese, room temperature
1 1/2 tablespoons guava marmalade, plus additional for drizzling (recommended: LaFe)
5 ounces diced strawberries
3 ounces guava shells (recommended: LaFe)
4 thick slices Pullman-style bread, refrigerated
Powdered sugar, for dusting
6 extra-large eggs
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons sugar
1 teaspoon vanilla extract
4 ounces whole milk
4 ounces evaporated milk
10 ounces corn cereal (recommended: Cornflakes)
6 ounces sliced almonds

Steps:

  • In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
  • Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
  • Preheat oven to 375 degrees F.
  • Egg batter:
  • Add all the ingredients to a medium shallow bowl and mix well.
  • French Toast:
  • Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
  • Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.

APPLE, PEAR AND WALNUT SALAD



Apple, Pear and Walnut Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

PEAR-STUFFED FRENCH VANILLA TOAST



Pear-Stuffed French Vanilla Toast image

My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother use to prepare. He says he makes it frequently for his children and they clean their plates! -Gail Borczyk, Boca Raton, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Steps:

  • In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts :

APPLE-PEAR PIE WITH WALNUT CRUST



Apple-Pear Pie with Walnut Crust image

Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 9-inch pie

Number Of Ingredients 16

2 cups all-purpose flour, plus more for surface
1 1/2 ounces walnuts, toasted and chopped (1/2 cup)
1 tablespoon granulated sugar
1 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water
5 to 6 Granny Smith apples
3 firm-ripe Bosc pears
1/4 teaspoon salt
2/3 cup granulated sugar
1 whole vanilla bean, split and scraped
Juice of 1/2 lemon (about 5 teaspoons)
1/2 stick unsalted butter
3 tablespoons all-purpose flour
1 large egg, lightly beaten
Fine sanding sugar

Steps:

  • Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
  • Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
  • Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
  • Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
  • Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
  • Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

APPLE-STUFFED FRENCH TOAST



Apple-Stuffed French Toast image

Full of sugary, spiced flavor that's sure to make your mornings brighter, this baked apple-stuffed French toast is easy to prepare and enjoy.

Provided by Bill

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h40m

Yield 10

Number Of Ingredients 11

6 medium Granny Smith apples - peeled, cored, and thinly sliced
½ cup white sugar
2 tablespoons ground cinnamon
1 cup unsalted butter
2 cups packed brown sugar
1 tablespoon water
1 cup chopped walnuts
12 slices day-old French bread
6 large eggs
1 ½ cups milk
2 tablespoons vanilla extract

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.

Nutrition Facts : Calories 660.1 calories, Carbohydrate 89.4 g, Cholesterol 163.3 mg, Fat 30.6 g, Fiber 4.2 g, Protein 11.4 g, SaturatedFat 14 g, Sodium 294.6 mg, Sugar 66.2 g

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