French Toast stuffed with spiced sweet cream cheese, topped with Apple Cinnamon Butter Syrup.
- 3 C granny smith apples, peeled and sliced thinly (about 2 large apples)
- 1 C dark brown sugar, packed
- 1 C granulated sugar
- 1 C water
- 1/2 C unsalted butter, divided
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 6 tbsp cream cheese, softened
- 1/4 tsp vanilla bean paste
- 1/4 cup granulated sugar
- 1/8 tsp ground coriander
- pinch of cinnamon
- pinch of nutmeg
- 6 slices of brioche, 2″ thick
- 1 egg
- 2 egg yolks
- 1 tbsp AP flour
- 4 tbsp heavy cream
- 1/4 C whole milk
- 1 tsp vanilla bean paste
- 2 tbsp granulated sugar
- 1/8 tsp almond extract
- salted butter for frying
- 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!
Keywords: french toast, apple pie