Stuffed French Toast Covered In Fried Apples Recipes

LA ISLA'S STUFFED FRENCH TOAST

Steps:

• In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
• Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
• Preheat oven to 375 degrees F.
• Egg batter:
• Add all the ingredients to a medium shallow bowl and mix well.
• French Toast:
• Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
• Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.

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.

STUFFED FRENCH TOAST WITH APPLES

Steps:

• 1. In a medium microwave-safe bowl, combine apples, 4 tablespoons water, 1 teaspoon Truvia® natural sweetener, and cinnamon. Cover and cook until apples are tender and juicy, about 6 minutes. Uncover, toss and set aside.
• 2. In a medium bowl, stir together the cream cheese, walnuts, cherries, 1 teaspoon Truvia® natural sweetener, and 1/4 teaspoon vanilla. Put 4 slices bread on a cutting board and evenly spread with cream cheese mixture, about 1/4 cup per slice. Firmly press a second piece on top of each to form a sandwich.
• 3. In a shallow bowl, whisk the milk, eggs, remaining 1 teaspoon Truvia® natural sweetener and vanilla, and a pinch of salt. Heat a heavy nonstick skillet over medium heat until a drop of water skitters around the pan. Soak each sandwich in the milk mixture for 1 minute, turning once and pressing edges of bread together. Allow excess to drip off and place sandwiches in the hot skillet. Cook, turning once until browned and crisp on both sides, 8 to 10 minutes. Serve the French toast with the apples on top.

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.

STUFFED FRENCH TOAST WITH CARAMELIZED CINNAMON APPLES

Steps:

• Lightly oil a baking sheet and set aside.
• Spray a large nonstick skillet with canola oil spray. Preheat the oven to 350°F.
• To make the filling, mix together all the ingredients in a bowl.
• To make the French toast, lay out four slices of bread on a clean work surface and spread evenly with the filling mixture. Place the remaining slices of bread on top, sandwich-style. Cut each "sandwich" on the diagonal and set aside. Whisk together the eggs, milk, whey, vanilla extract, salt, and agave nectar. Soak the sandwich halves in the egg mixture, turning them over until both sides are very moist. In the prepared skillet, sauté the sandwiches over medium heat. Brown 1 side, then carefully turn to brown the other side. Remove from the pan and place on the prepared baking sheet. Bake for 15 minutes, or until cooked through and hot on the inside.
• To prepare the apple topping, melt the butter in a large sauté pan, add apples, and sauté over medium heat until softened, about 5 minutes, stirring often. Add the cinnamon and agave nectar and cook together for a few minutes more until the mixture is bubbly and the apples are tender. Spoon the mixture over the French toast.

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.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

STUFFED FRENCH TOAST COVERED IN FRIED APPLES

Steps:

• Preheat oven to 350°F Grease or spray with cooking oil a medium sized baking sheet.
• Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then separate them into four keeping two together to create four rectangles.
• Beat together the cream cheese, butter, powdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
• Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
• While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
• When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
• Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
• * Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.