Here's a decedent breakfast just in time for apple season. French toast stuffed with Granny Smith apples and cream cheese. This recipe just warms the apples instead of cooking them, which lets the tartness of the apples shine through. While I often make French toast as a way to use up stale bread, this recipe works best with a soft bread to keep the stuffing in place.
Apple Stuffed French Toast
8 slices of white bakery bread
1 Granny Smith apple, diced
1/4 cup cream cheese
1/2 cup milk
1 tablespoon butter
Walnuts, for garnish
1. In a shallow baking dish, whisk together 3 eggs, 1/2 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon sugar, and a sprinkle of salt. Set aside.
2. In a bowl, combine 1/4 cup cream cheese, diced Granny Smith apple, a dash of cinnamon, nutmeg, sugar, and salt. Stir vigorously to combine.
3. Take 2 pieces of bread. Place 1/4 of apple-cream cheese mixture in center of slice of bread. Spread around, leaving about half an inch around the edge. Top with other slice of bread and press down. Place in baking dish with egg mixture.
4. Repeat 3 times with remaining slices of bread.
5. Turn bread around in egg mixture, carefully keeping slices together and apples in place. Coat both sides and edges of bread with egg mixture.
6. Melt 1 tablespoon butter over medium heat in extra large pan.
7. Add bread to pan, carefully keeping slices pressed together. Cook until browned, about 5 minutes, and flip over. Cook 5 minutes more.
8. Serve garnished with cinnamon and walnuts. Add maple syrup, if desired.