Apple Pie Stuffed French Toast
French Toast stuffed with spiced sweet cream cheese, topped with Apple Cinnamon Butter Syrup.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 C unsalted butter
- 3 tbsp unsalted butter
- 3 C granny smith apples (peeled and sliced or diced into small chunks)
- 1 C dark brown sugar (packed)
- 1 C granulated sugar
- 1 C water
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 6 tbsp cream cheese (softened)
- 1/4 C granulated sugar
- 1/4 tsp vanilla bean paste
- 1/8 tsp ground coriander
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 8 slice brioche bread (1 1/2"-2" thick)
- 1 large egg
- 2 large egg yolks
- 1 tbsp all-purpose flour
- 4 tbsp heavy cream
- 1/4 C whole milk
- 1 tsp vanilla bean paste
- 2 tbsp granulated sugar
- 1/8 tsp almond extract
- 4 tbsp salted butter (for frying)
- 2 tbsp powdered sugar (for serving)
Instructions
- 1
Let’s get started with the syrup so it has time to chill and thicken. First, melt 3 tablespoons of butter in a medium saucepan over medium heat. Once it’s all melty, toss in those apples and stir to coat. Let them cook for a couple of minutes, then add your sugars and water. Stir it all together and let it simmer until the sugars dissolve and everything comes together in a sweet syrupy goodness. Let it come to a gentle boil for about 5 minutes. Then, reduce the heat to low, stir in the rest of the butter until it’s fully incorporated--no streaks, and turn off the heat. Add your cinnamon and vanilla extract, give it a good stir, cover, and set it aside.
- 2
In a small bowl, combine all of your filling ingredients and whisk until smooth—no lumps allowed! Set that aside for now. Turn your oven on to warm, or it's lowest setting.
- 3
Take each slice of brioche and use a sharp knife to slice a pocket into the top. Be gentle, we don’t want to tear the bread. Use a small spoon to stuff the filling into the bread pockets, packing it in nicely.
- 4
Whisk together the egg, egg yolks, flour, heavy cream, whole milk, vanilla bean paste, granulated sugar, and almond extract in a large bowl until it’s well combined.
- 5
Heat a large skillet over medium heat and add a couple of tablespoons of salted butter. Once it starts to brown slightly, dip your stuffed brioche slices in the custard, making sure to coat them well, and gently place them on the skillet. Don’t crowd the pan! Cook for about 3 minutes on each side, until they’re golden brown. For a perfect finish, stand the French toast slices up on the skillet to cook the bottoms and sides too.
- 6
Keep the cooked french toast warm in the oven while you finish the rest of the batch. When you’re ready to serve, dust the French toast with powdered sugar, pour the apple syrup over them, and top with those delicious cooked apple slices. Dassit!