Monday

Stuffed French Toast with Apple Brandy Sauce Recipe

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Stuffed French Toast with Apple Brandy Sauce Recipe


For the French Toast:


1 loaf cinnamon raisin bread (I have substituted french and challah)
1 8 ounce cream cheese
10 eggs
1 teaspoon baking powder
2 cups milk
1/4 cup maple syrup
6 tablespoons melted butter


For the Apple Brandy Sauce:


1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
2 tablespoons brandy (I have substituted vanilla extract)
2 tablespoons apple juice
FOR THE FRENCH TOAST:


Cube bread and layer half of loaf in 9 by 13 inch dish. Cut cream cheese into 16 squares, flatten squares and scatter across bread. Cover with remaining bread cubes. Mix eggs, baking powder, milk, maple syrup and melted butter. Pour egg mixture over bread and press cubes down to soak up egg mixture. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees F covered with foil for 30 minutes. Uncover and continue to bake for 20-30 minutes longer.


FOR THE APPLE BRANDY SAUCE:In a saucepan, combine all ingredients. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Serve warm over Stuffed French Toast.
Six servings.