Apple Stuffed French Toast is a favorite at Down By The River in St. David, Arizona, located in southeastern, Arizona (SE AZ). Our bed and breakfast is known for the gourmet breakfasts that we serve our guests and this is one of the many that we have for them.
If you review some of the guest comments that we have on our webpage you will see that they enjoy the breakfasts that we serve. We have had many guests ask us for this particular recipe. With the Apple Stuffed French Toast, we usually serve the tomato, basil and sweet Italian sausage quiche. We use Granny Smith apples that are always fresh and ripe and they add their own tangy touch to the recipe. This makes it a taste treat for those that want to have something that really gives pizzazz for breakfast. Pecans top the toast but can be left off if so desired. We also provide apple syrup with the dish for that extra special appley splash to your taste buds. There are places that make apple syrups or you can make your own. At the end of this blog is the recipe that we use for the apple syrup when it is out of season and we can’t get the apple syrup from our supplier. Our home made syrup is really close to the suppliers after we had tweeked it a couple of times.
Apple Stuffed French Toast
1 small Granny Smith apple
1/8 cup sugar
1/2 tbsp lemon juice
1/2 tsp cinnamon
4 plus slices Chala bread thick sliced
2 1/2 ounces cream cheese
3 large eggs
3/4 cup half and half
1/8 cup maple syrup
1/8 tsp vanilla
1/8 cup chopped pecans
Core and peel the apple.
Chop the apple into small pieces about 1/4 inch cubed and place into the lemon juice to coat the apple. Then place the apples into the cinnamon and sugar mixture and let stand.
Use a small mini-loaf pan and grease the sides and bottom with butter. Place a layer of torn up Chala bread (egg bread thick slice) on the bottom of the pan.
Take the cream cheese and beat it until it is smooth and creamy.
Add an egg to the cream cheese and beat until blended repeat with the other eggs.
Add the half and half, maple syrup and vanilla to the cream cheese and egg mixture. Blend until the mixture is smooth.
Place the apple pieces on top of the first layer of Chala Bread.
Spoon on the mixture until the bread and apples are covered, making sure that the mixture gets underneath the bread.
Add the second layer of bread in pieces spanning the width of the pan.
Spoon the remaining mixture over the bread, making sure that it goes down into the mix below.
Cover the top with the chopped pecans.
Cover and set into the refrigerator overnight. Take out about 20 minutes prior to cooking.
Preheat the oven to 350o F and place the pan in covered with foil. After 30 minutes take the foil off and cook for another 30 minutes until raised and golden brown.
Take out of the oven and coat with powdered sugar.
Cut into 3 slices and serve with apple syrup.
1 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups apple juice
2 tablespoons lemon juice
1/2 cup butter
Bring brown sugar, apple juice, butter, cornstarch, nutmeg, lemon juice and cinnamon to a boil; boil until thick, about 4 to 5 minutes. Set aside to cool.
Tags: Down By The River recipe