Apple Stuffed French Toast Recipes

APPLE, PEAR AND WALNUT STUFFED FRENCH TOAST

Steps:

• For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
• For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
• Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
• Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
• Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.

APPLE-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Combine apples, sugar, lemon juice, 1/2 tsp cinnamon, nutmeg, and allspice in a glass bowl; cover and microwave until apples soften, about 4 minutes on high.
• Meanwhile, beat eggs, milk, remaining 1 teaspoon cinnamon, vanilla extract, and salt in shallow bowl.
• Spray insert e of a 6-quart slow cooker with cooking spray. Dip 10 bread halves in egg mixture until coated well on both sides. Arrange in overlapping circle on bottom of slow cooker; spoon cooked apples on top to form even layer.
• Dip remaining 8 bread halves in egg mixture and arrange in a wreath shape around edge of slow cooker, leaving apple mixture showing in center. Pour egg mixture remaining in bowl evenly over top. Cover and cook 2 hours on Low.
• Serving size: about 3/4 cup

APPLE-STUFFED FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

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 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.

STUFFED APPLE FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Butter an 11x18-inch casserole dish and layer with 1/2 of the bread slices, covering the bottom completely.
• Melt butter in a large frying pan over medium heat. Add brown sugar, 1 teaspoon cinnamon, and salt and stir to combine. Add apple slices and cook until crisp-tender, soft but still maintaining their shape, about 10 minutes. Remove from heat and let cool for 5 minutes.
• Spread cooled apple mixture over bread layer in the pan. Top apple mixture with remaining bread slices, overlapping if necessary for good coverage.
• Whisk eggs, half-and-half, heavy cream, vanilla extract, remaining 1/2 teaspoon cinnamon, and nutmeg together in a large bowl. Pour over casserole, making sure to cover the bread evenly with the egg mixture. Cover with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine melted butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread topping evenly over the casserole.
• Bake in the preheated oven until puffed and lightly golden, 40 to 45 minutes. Check halfway through cooking time and cover with foil if the bread is browning too quickly. Let cool for about 10 minutes before serving.

APPLE STUFFED FRENCH TOAST

Steps:

• Peel, core, and slice apple.
• Cook apple slices in 1 teaspoon melted butter in a sauce pan over medium heat until soft.
• Drain apples and toss in 1/2 teaspoon sugar and a dash of cinnamon.
• Whisk together half-and-half, egg, vanilla, sugar, cinnamon, and nutmeg and set aside.
• Cut a pocket into the very thick bread slices almost all the way through.
• Stuff each bread slice with the apple mixture slices (depending how big your bread slice is you may not use all of the apple).
• Put apple stuffed bread into a baking dish.
• Pour liquid mixture over the bread and let stand for about 15 minutes.
• Heat a large skillet on low heat and melt butter.
• Add bread and cook for about 5 minutes on each side.
• Dust with confectioners' sugar if you please and enjoy.