Stuffed French Toast With Sautéed Apples And Apple Cider Syrup
By Yankee Magazine|Jan 07 2009|
Rich and delicious, this hearty breakfast will sustain you on a cold fall morning when your list of chores includes raking the leaves and stacking firewood. Admiral Farragut Inn, Newport, Rhode Island
Yield
Serves 4.
Ingredients
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1 pound) Italian bread, unsliced
4 eggs
1 cup heavy cream
1/2 teaspoon ground nutmeg
Sautéed Apples (recipe follows)
Admiral Farragut Inn Apple Cider Syrup (recipe follows)
Instructions
In a medium-sized bowl, beat the cream cheese and 1 teaspoon of the vanilla until fluffy. Stir in the nuts and set aside.
Cut the bread into eight 2-inch slices and cut a pocket in each (sideways through upper crust). Fill each pocket with 2 tablespoons of the cream cheese mixture, then set aside while preparing the batter.
In a second medium-sized bowl, beat the eggs, cream, nutmeg, and remaining 1 teaspoon vanilla until well blended. Dip both sides of the bread in the egg mixture, being careful not to squeeze out the filling.
Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased cookie sheet and bake in a preheated 300 degree oven for 20 minutes. Place 2 slices each on 4 plates and top each with 2 tablespoons Sauteed Apples. Serve warm with Admiral Farragut Inn Apple Cider Syrup.
Sautéed Apples
Ingredients
4 medium-sized apples, peeled, cored, and cut into thin slices
1 ounce rum
2 tablespoons orange juice
1 tablespoon butter
1/4 cup firmly packed brown sugar
Instructions
Combine the apples, rum, orange juice, butter, and brown sugar in a large skillet and saute gently over medium heat until the apples are tender, stirring frequently.
Admiral Farragut Inn Apple Cider Syrup
Ingredients
1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 cups apple cider or apple juice
Instructions
In a small saucepan, combine the brown sugar, cornstarch, allspice, and nutmeg. Slowly add the cider or juice. Cook over medium heat until slightly thickened, stirring constantly.
