Caramel Apple Cream And White Chocolate Stuffed French Toast Food

CARAMEL APPLE CREAM AND WHITE CHOCOLATE STUFFED FRENCH TOAST

Steps:

• Directions For Filling
• Heat oven to 300 degrees.
• Chop pecans and place on a baking sheet.
• Toast for 8 minutes.
• Remove and let cool.
• Pour wine over apples and soak.
• Mix remaining ingredients.
• If you have time let fruit soak for 30 minutes.
• Then drain well onto a cloth or paper towel to remove access liquid.
• Stir into cream cheese mixture and refrigerate while you prepare everything else.
• Directions For Eggs and Cream
• Whisk everything together in a bowl. Set aside.
• Directions For Whipped Cream
• Whip heavy cream on medium, then high until soft peaks form.
• Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter.
• Refrigerate.
• Putting It All Together
• Heat butter in a large skillet on medium.
• Lay out slices of bread.
• Distribute filling between 4 slices of the bread.
• Top each with remaining slice.
• Dip into egg batter and place into hot pan.
• Cook until lightly browned on each side, approximately 4 to 5 minutes.
• Cut into triangles or squares.
• Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.

CARAMEL APPLE FRENCH TOAST

Steps:

• Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
• Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
• Sprinkle with 1 cup chopped pecans.
• Place one layer sliced French bread on syrup and pecans (equals 6 slices). Top each slice of bread with sliced apples.
• Combine eggs, milk, and vanilla in blender (or use a stick blender), then pour half and mixture over first layer.
• Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
• Cover with plastic wrap and refrigerate overnight.
• Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
• Each person is served one double-layer serving.
• It can be served with whipped cream.

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.

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.