Apple Stuffed French Toast
Elevate your breakfast game with this indulgent Apple Stuffed French Toast recipe, a perfect fusion of sweetness and comforting fall flavors. Thick slices of brioche or challah bread are layered with a luscious cream cheese spread and filled with caramelized cinnamon-spiced apples, creating a warm and gooey filling that bursts with every bite. After a soak in a rich egg custard flavored with nutmeg and vanilla, the sandwich is gently seared to golden perfection, delivering a crisp exterior that complements the soft, creamy center. Ideal for cozy brunches or holiday mornings, serve with a drizzle of maple syrup and a dusting of powdered sugar for a truly decadent meal. With its blend of textures and indulgent flavors, this recipe is a seasonal favorite and a showstopper on any breakfast table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Thick-sliced bread (brioche or challah)
- 2 pieces Apples (medium-sized, peeled and diced)
- 4 tablespoons Unsalted butter
- 3 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese (softened)
- 2 tablespoons Granulated sugar
- 4 pieces Eggs
- 1 cup Milk
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- Maple syrup (optional, for serving)
- Powdered sugar (optional, for garnish)
Instructions
In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and caramelized, about 7-8 minutes. Remove from heat and let cool slightly.
In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and spreadable.
Take 4 slices of bread and spread a layer of the cream cheese mixture on one side of each slice. Spoon the caramelized apples onto the cream cheese layer, spreading evenly. Top with the remaining 4 slices of bread to create 4 sandwiches.
In a shallow bowl or pie dish, whisk together the eggs, milk, nutmeg, cinnamon, and salt until fully combined.
Heat a large nonstick skillet or griddle over medium heat and add the remaining 2 tablespoons of butter. Allow the butter to melt and coat the surface.
Dip each sandwich into the egg mixture, ensuring both sides are soaked but not overly saturated. Let any excess mixture drip off before placing the sandwich on the heated skillet.
Cook the French toast sandwiches for 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Remove from the skillet and let rest for 1-2 minutes. Optionally, dust with powdered sugar and serve with maple syrup.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 169.0 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 676 mg | 52% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
