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Caramel Apple Stuffed French Toast

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Mar 05 2014

Caramel Apple Stuffed French Toast

Caramel Apple French Toast

Serves 10-12

Three Loaves of day old White Bread
½ of a 24 Ounce Container of Philadelphia Cream Cheesecake filling
10 Large Eggs
2 Cups Whole Milk
1 Cup Buttermilk
¾ Cup of Sugar
2 t Cinnamon
½ t Nutmeg (1/4 t Freshly grated is best)
½ t Kosher Salt
Maple Syrup
2 Cans of Apple Pie filling (Its easier!)
½ Cup of Chopped Walnuts
Whipped Cream
1/2 Sliced Strawberry per person

• Slice the bread loaves into 1 inch cubes and let dry on a baking sheet while you prepare remaining ingredients
• Move bread cubes to (2) 11x14 Pyrex Baking Dishes
• Place dollops of Philadelphia Cheesecake mixture sporadically over the top of the bread cubes (about 9 dollops per dish)
• Whisk together the Eggs, Milks, Cinnamon, Nutmeg, Sugar and Salt
• Pour liquid mixture over bread cubes allowing the extra to remain in the dish to be absorbed by the bread cubes
• Press lightly to ensure absorption
• Cover with plastic wrap and refrigerate overnight
• The next morning remove the plastic wrap

• Pre-Heat the oven to 350’
• Cover the Pyrex dishes with foil taking care not to touch the top of the bread with the foil
• Bake 350’ for 30 minutes, remove foil and bake for another 25-30 minutes uncovered

• Cut the Stuffed French Toast into large squares for presentation and position in the center of the plate. You can also prepare in 5x5 Square ramekins for individuals presentation.
• Place 2 T of the Apple Pie mixture in the center of the French Toast. Drizzle with Caramel Sauce and Maple Syrup to taste.
• Dust with Powdered Sugar and sprinkle with Chopped Walnuts.
• Top with a Strawberry Half and Whipped Cream for a little decadence!

Quick and Easy Homemade Caramel Sauce

½ Cup of White Sugar
½ Cup of Brown Sugar
1 Stick of Unsalted Butter
½ Cup of Whole Milk or 1/2&1/2 for a richer texture
¼ t of Salt (or a touch more to taste)

Place the Butter, Sugars and Salt in a medium sauce pan
Over medium heat
Stir until the Butters, Sugars and Salt until dissolved
Add Milk/Cream and let the mixture boil aggressively
For 4-5 minutes stirring every 10 seconds to prevent
The mixture from sticking
Remove from heat and let cool completely to room
temperature before using
You can store in a glass jar for up to 3 weeks
To re-heat remove lid and place in a microwave for 20 seconds