Stuffed French Toast With Sauteed Apples And Apple Cider Syrup

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Rich and delicious, this hearty breakfast will sustain you on a cold fall morning when your list of chores includes raking the leaves and stacking firewood. Admiral Farragut Inn, Newport, Rhode Island

Ingredients

1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1 pound) Italian bread, unsliced
4 eggs
1 cup heavy cream
1/2 teaspoon ground nutmeg
Sauteed Apples (recipe follows)
Admiral Farragut Inn Apple Cider Syrup (recipe follows)

Instructions

In a medium-sized bowl, beat the cream cheese and 1 teaspoon of the vanilla until fluffy. Stir in the nuts and set aside. Cut the bread into eight 2-inch slices and cut a pocket in each (sideways through upper crust). Fill each pocket with 2 tablespoons of the cream cheese mixture, then set aside while preparing the batter. In a second medium-sized bowl, beat the eggs, cream, nutmeg, and remaining 1 teaspoon vanilla until well blended. Dip both sides of the bread in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased cookie sheet and bake in a preheated 300 degree oven for 20 minutes. Place 2 slices each on 4 plates and top each with 2 tablespoons Sauteed Apples. Serve warm with Admiral Farragut Inn Apple Cider Syrup.

Sauteed Apples

Ingredients

4 medium-sized apples, peeled, cored, and cut into thin slices
1 ounce rum
2 tablespoons orange juice
1 tablespoon butter
1/4 cup firmly packed brown sugar

Instructions

Combine the apples, rum, orange juice, butter, and brown sugar in a large skillet and saute gently over medium heat until the apples are tender, stirring frequently.

Admiral Farragut Inn Apple Cider Syrup

Ingredients

1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 cups apple cider or apple juice

Instructions

In a small saucepan, combine the brown sugar, cornstarch, allspice, and nutmeg. Slowly add the cider or juice. Cook over medium heat until slightly thickened, stirring constantly.

Cooking & Recipes

Yield: 

Serves 4.

Preparation Method

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