- September 23rd, 2013
- 3 Comments
Apple Stuffed French Toast
:
Makes a 9×13 pan; serves 8-10
30 slices hearty white bread
8 apples, preferably Honeycrisp or Cortland, peeled, cored & sliced
¾ cup cheddar cheese, shredded
8 oz cream cheese, room temperature
3 cups milk
1 ½ cups heavy cream
½ cup sugar
1 t. vanilla
½ t. salt
8 eggs
Streusel
:
1 stick unsalted butter, cold
2 teaspoons cinnamon
1 ½ c. quick cook oatmeal
½ cup brown sugar
Preheat oven to 325 degrees. Whisk together in a medium size bowl milk, eggs, heavy cream, sugar, vanilla & salt until well incorporated. Cut butter in ½ inch pieces. Place in small bowl. Add cinnamon oatmeal & brown sugar. Mix gently. Dip 10 slices of bread in the milk mixture. Layer while overlapping the dipped bread on the bottom of the 9×13 pan. Top the shingled bread with cream cheese – spreading it across – then sliced apples, cheddar cheese & streusel. Ladle 8 ounces of milk mixture over the stuffing. Cover with foil.
Place stuffing in oven. Bake for 30 minutes. Remove foil & bake another 10 minutes until streusel is slightly brown & apples are soft.
Let stuffing cool slightly & then cut in 10 pieces.
In a sauté pan, heat a bit of canola oil or butter; dip remaining bread in milk mixture & sauté bread until both sides are golden brown. Place one portion of stuffing in between two slices of french toast. Cut in half, sprinkle with powder sugar & serve with maple syrup.
Where do you put the cream cheese???? It’s not in the instructions.
After preparing everything, which took forever, and not having put the cream cheese in the stuffing mixture, I spread it onto the second toasting of the bread, put the apple stuffing on top and served. It came out ok but was a lot more work. We ended up eating a late breakfast luncheon on Christmas Day.
Hey Kate, sorry it took so long, baking it does take a total of 40min. We’ve also amended the recipe to include when the softened cream cheese is supposed to be use, sorry about that! Hope it was worth the wait.