Stuffed French Toast with Apple Compote
This Stuffed French toast with apple compote will send your eyes rolling! Made from fresh apples, Cream cheese, cinnamon spice, and french baguettes.
Combine all ingredients in a medium pot and simmer on low until apples have softened and liquid has thickened.
Using a hand mixer, whip the heavy cream until liquid thickens then put in the cream cheese, vanilla and powdered sugar. Mix until smooth and rest to the side.
Cut the Baguette into 1 inch rounds. In another bowl, whisk eggs, Heavy cream, spices, salt and Brown sugar until blended well.
Rest the bread rounds into the mixture and allow them to soak up the liquid. The bread should be soft yet soggy to the touch. Take the rounds out of the liquid placing them on a tray to rest.
Heat a pan on medium high heat with a splash of oil followed by the soaked rounds. Brown at least 3 - 4 minutes on both sides then remove them from the pan onto a flat surface.
Here, Take a knife and make an incision in the middle before spooning or piping the cream mixture into each round.
Finish by topping each round with the apple compote and drizzle with maple syrup then serve.
This recipe can serve up to 4 people with 2 mini baguettes.
Ingredients
Directions
Combine all ingredients in a medium pot and simmer on low until apples have softened and liquid has thickened.
Using a hand mixer, whip the heavy cream until liquid thickens then put in the cream cheese, vanilla and powdered sugar. Mix until smooth and rest to the side.
Cut the Baguette into 1 inch rounds. In another bowl, whisk eggs, Heavy cream, spices, salt and Brown sugar until blended well.
Rest the bread rounds into the mixture and allow them to soak up the liquid. The bread should be soft yet soggy to the touch. Take the rounds out of the liquid placing them on a tray to rest.
Heat a pan on medium high heat with a splash of oil followed by the soaked rounds. Brown at least 3 - 4 minutes on both sides then remove them from the pan onto a flat surface.
Here, Take a knife and make an incision in the middle before spooning or piping the cream mixture into each round.
Finish by topping each round with the apple compote and drizzle with maple syrup then serve.
This recipe can serve up to 4 people with 2 mini baguettes.
