Apple Pecan Stuffed French Toast Food

BACON-APPLE-PECAN STUFFED FRENCH TOAST

Steps:

• Preheat toaster oven to 400°F.
• Place bacon and apple slices on a foil-lined baking sheet and sprinkle both with brown sugar and bake for 15 minutes.
• Then add pecans, making sure they get into some of that rich bacon fat in the pan, and bake for another 3 minutes.
• Remove from oven and roughly chop the bacon into smaller pieces.
• Assemble the stuffed french toast. First, spread a layer of mascarpone (or cream cheese) on both slices of bread. Then, layer remaining ingredients (apple slices, bacon, and pecans), and add the second slice of bread on top, like a sandwich.
• Preheat a pan on the stove to medium heat.
• In a shallow bowl, whisk together egg and milk.
• Dip one side of the "sandwich" into the egg mixture, then flip and dip the other side as well.
• Place in the preheated pan and cook for about two minutes per side. Serve with maple syrup. Bon appétit!

BAKED APPLE FRENCH TOAST

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

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.

PECAN FRENCH TOAST

Steps:

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

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 PECAN FRENCH TOAST

Steps:

• In a medium mixing bowl, whisk eggs, milk, vanilla and cinnamon together.
• In a large skillet, spray with non-stick spray or melt butter over medium/low heat.
• Dip one piece of bread at a time into the egg mixture and then add it to the skillet.
• Cook french toast until it is cooked on both sides.
• Remove from skillet.
• Add a heaping spoonful of apple cinnamon filling on each piece of french toast.
• Top with pecans and sprinkle a small amount of powdered sugar over the top and enjoy!

OVERNIGHT PECAN FRENCH TOAST

Steps:

• In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

APPLE PECAN STUFFED FRENCH TOAST

Steps:

• Beat together cream cheese and a teaspoon of vanilla until fluffy. Stir in nuts and set aside. Cut bread into 10 to 12 ½" slices. Cut a pocket in the top of each. Fill each with 1 ½ tbsps of cheese mixture. Beat together eggs, Eggnog, ½ tsp vanilla. and nutmeg. Using tongs, carefully dip the filled bread slices in egg mixture; be careful not to squeeze out filling. Cook on both sides until golden brown. Meanwhile, cook apples and juice in a medium pan over medium/low heat until apples are tender. Place on hot French toast. Drizzle caramel sauce on top and top with Instant Whipped Cream and pecans.

APPLE PECAN FRENCH TOAST RECIPE

Steps:

• Place eggs, milk, sugar, cinnamon, apples and vanilla in a medium mixing bowl and stir to combine.
• Mist bottom of a 12-by-8-inch glass baking dish with cooking spray or brush with melted butter. Place bread slices in a single layer in pan. Pour egg mixture over bread. Turn bread slices over to coat other side. Cover pan with plastic wrap and place in refrigerator overnight.
• When ready to serve, preheat oven to 425°F Remove pan from refrigerator and remove plastic wrap. Sprinkle pecans over top and drizzle with melted butter. Bake 20 to 25 minutes or until bread slices puff. Serve with maple syrup.