Stuffed French Toast With Sauteed Apples And Apple Cider Syrup


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)


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

Admiral Farragut Inn Apple Cider Syrup


Serves 4.

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