Quail run’s applecinnamon stuffed french toast recipe

Quail Run’s Apple>Cinnamon Stuffed French Toast recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Quail Run's Apple Cinnamon Stuffed French Toast recipe, a delightful twist on a classic breakfast dish. This recipe combines the comforting flavors of apples and cinnamon with the indulgence of French toast. The bread is stuffed with a sweet and creamy apple-cinnamon filling, then cooked to perfection until golden and crispy. Each bite is a heavenly combination of warm, gooey goodness and a hint of autumn spices. Prepare to impress your family and friends with this mouthwatering breakfast treat!

Keywords: Quail Run, apple cinnamon, stuffed French toast, recipe, breakfast

Quail run's applecinnamon stuffed french toast recipe details

Quail run’s applecinnamon stuffed french toast recipe, recipe Rating: 4.9
Number of votes:138

Ingredients:

8 ounces cream cheese, softened

20 slices white bread

10 eggs

1 stick butter, melted

1-1/2 cups cream or half & half

1/2 cup Vermont maple syrup

10 Granny Smith apples

1 cup sugar

1/4 cup cinnamon

1 Tablespoon butter

Instructions:

To prepare the French toast, it must be done the night before and baked in the morning. The compote and filling must also be prepared the night before.

To make the compote, peel the apples and cut into small pieces. In a large bowl, mix the sugar, cinnamon, and 1 Tablespoon butter. Heat in microwave for 3 minutes. Remove and stir. Heat again for another 3 minutes. Set aside 1/4 of the amount for stuffing toast. Wrap and refrigerate compote for the morning.

To prepare the toast, grease a 9 x 13-inch glass baking dish. Make toast “sandwiches” by spreading cream cheese on a bread slice and then a heaping Tablespoon of compote. Place another bread slice on top and cut off crusts. Mix eggs, syrup, melted butter, and cream until frothy. Pour over sandwiches; cover and refrigerate overnight.

In the morning, bake at 350 degrees for 50 minutes or until browned. Reheat compote in the microwave and stir. Cut French toast into squares and serve with warm compote drizzled over sandwiches.