APPLE PIE STUFFED FRENCH TOAST Ace Champion
New Orleans Style
Serves 4 (makes about 8 French Toast)
Stuffed French Toast: 1 loaf French bread 3 oz. real butter (for grilling)
8 oz. whipped cream cheese
Apple Pie Stuffing: 2 oz. butter 1/4 cup brown sugar
4 cups medium diced apples (red delicious, granny smith)
2 tsp ground cinnamon* 1 tsp ground nutmeg*
* OR 1 Tbs apple spice
3 oz. brandy or rum 1/2 cup sweet white wine
2 Tbs sifted flour
Brown Sugar Batter: 3 large eggs 1/3 cup heavy whipping cream
1 Tbs Vanilla extract or paste 2 Tbs packed brown sugar
2 tsp cinnamon 1 Tbs Apple Pie Liqueur
Apple Pie Stuffing: In a large skillet melt butter. Add diced apples and sprinkle in spices and brown sugar. Mix well to coat apples. Allow to cook for about 2 minutes. Pull pan away from the stove add the brandy and flambé. Add the wine and cook for another minute. Add the flour over the apples and mix well. Cook for another minute, then cool in the refrigerator.
French Toast: Butterfly the entire loaf of French Bread: Cut 1” slice almost all the way thru, then cut next 1” slice all the way thru. This should make a butterfly. Press down on the inside of the bread, creating a small pocket. Spread the cream cheese generously inside the butterflied French Bread.
Stuff about 2 Tablespoons of the cooled stuffing into the French Bread and press firmly to close. Repeat this process. (You should have about 8 stuffed French Toast.
Brown Sugar Batter: Whisk eggs slightly with wire whisk. Add whipping cream, vanilla, brown sugar, cinnamon and liqueur. Mix well.
Cooking Process: Heat a flat griddle to 325°. Add about 3 oz. of butter to the griddle. Dip each French Toast into the batter and allow to drip free. Add the toast to the griddle, Repeat until the griddle is full. Allow to cook until golden brown, then flip and cook the other side until golden brown, about 2 to 3 minutes on each side. TIP: you can place a cookie sheet over the French Toast and press down lightly for even cooking!
Presentation: Remove from griddle and place on a plate. Top with Caramel Wine Sauce (below). Powdered sugar optional.
CARAMEL WINE SAUCE 8 servings
2 cups brown sugar 12 oz. salted butter 1 cup white wine or apple juice
1 1/2 cups heavy whipping cream 1 Tbs dark rum or brandy
Add brown sugar to skillet on low-medium heat stirring continuously for about 30 seconds. Add the wine (or apple juice) and reduce by half (about 3-5 minutes). This will create a simple syrup. Add the cream and rum and allow to cook until the sauce starts to thicken (about 3-5 minutes).
Add butter. NOTE: Do NOT walk away. Stir often. Cook sauce until it thickens to your liking; it should be the consistency of a thicker maple syrup.