Baked apple stuffed French toast

From the kitchen of Kitt Hernandez, Tomah, Wisconsin


1 loaf (1 pound) French bread or baguette, cut into 1-inch diagonal slices. (I use cinnamon swirl bread)
8 ounces cream cheese
8 eggs
1 1/2 cups milk
2/3 cup Half and Half
1/2 cup maple syrup
1/2 teaspoon vanilla extract (I use maple extract)
14 ounces apple pie filling

Spread one side of each bread slice with cream cheese. Fit bread slices snugly into the bottom of a lightly greased 9-by-13 baking dish. In a large bowl, combine eggs, milk, Half and Half, maple syrup and vanilla; mix well. Pour over bread slices, cover; refrigerate overnight. The next morning, remove the dish from the refrigerator; let it stand for 30 minutes, then spread pie filling on top. Preheat the oven to 375 degrees. Bake for 35 to 40 minutes or until a knife inserted comes out clean. Cut into desired servings. Serve warm. Top with additional maple syrup or confectioners’ sugar if desired. Makes 8-10 servings.


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