Today is my husband’s birthday. I’m excited because it’s one of the few times a year he will actually tell me what he wants to eat instead of the usual “idc whatever you make is fine.”
He requested stuffed french toast, but strawberries aren’t in season yet so my Strawberry Cheesecake Crunch French Toast wasn’t a good option. He decided on apples as a replacement, and I took it from there. Introducing Apple Pie Stuffed French Toast.
It’s compromised thick slices of brioche with a sweet cream cheese filling spiced with coriander, nutmeg, and cinnamon; dipping those slices in vanilla custard; fryin’ ’em up in salted butter, and dusting them with powdered sugar. Then, making a homemade apple cinnamon butter syrup from scratch to pour all over it. Voila!
He LOVED it, and I figured you guys might want the recipe so I kept my Moleskine handy and made sure to jot down what I was doing. Then I made it again the next day, just to make sure it was right. I used granny smith apples, as they hold their shape and texture better than others.
You can use another type of apples if you like, and cook the syrup for longer if you’d like a “mushier” apple.
You can watch me make it on IGTV. If you try this Apple Pie Stuffed French Toast recipe I hope you’ll come back and let me know what you thought!
Start with the syrup so it has time to cool and thicken up a bit before you pour it. Add 3 tbsp of butter to a medium saucepan over medium heat.
When the butter has melted add the sliced apples and stir to coat. Cook for 2 minutes, then add the sugars and water.
Stir together and simmer until the sugars have dissolved. Let it come to a gentle boil and cook for 5 minutes. Reduce the heat to low and add the butter.
After the butter has melted and has been whisked in thoroughly turn off the heat and add the cinnamon and vanilla extract. Stir together well, cover and set aside.
Now, make the filling by combining all of its ingredients together in a small bowl. Whisk until there are no lumps, then set it aside.
Use a sharp knife to slice a pocket into the top of each slice of brioche. Wiggle the knife a bit to open the pocket, being careful not to tear the bread. Use a small spoon to stuff the filling into the bread. Really pack it in there, being as gentle as you can.
Make the custard for your french toast by combining all of the remaining French Toast ingredients (except the butter) in a large bowl. Whisk it well.
Heat a large skillet over medium heat. Add a couple of tablespoons of salted butter and swirl it around. Once the butter begins to darken in color dip your brioche slices in the custard, toss to coat and lay gently on the skillet. Don’t crowd the pan. Cook for 3 minutes or until golden brown, then flip.
Cook for another 3 minutes, then stand the french toast up to cook the bottom and sides of each slice. Remove and keep the slices warm in a 200ºF oven on a baking sheet as you continue cooking in batches until all the french toast is done.
Serve by dusting the french toast with powdered sugar and pouring over the syrup, then spooning on some apple slices. Dassit!