Mother's Day brunchPublished on April 23, 2012

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  • 1) Spread 1/6 of mixture in the centre of each pocket, then close firmly.

  • 2) Dip each bread pocket into the egg mixture, turning to coat all sides.

  • 3) Fry for 3-4 minutes on each side ?or until golden brown and heated through.

  • The final product.

Nothing says I love you like breakfast in bed!

APPLE CINNAMON STUFFED FRENCH TOAST

Serves: 6 Preparation time : 15 minutes Total time: 12-16 minutes

 

Ingredients:

 1 large French loaf

- 6 eggs

- ľ cup 10% cream or milk

 

Filling:

- 1 8 oz pkg light cream cheese

- Zest of 1 lemon

- 2 tsp cinnamon

- 2 apples, Spartan or Empire, cored ?and finely grated

 

Topping:

- 2 apples, Spartan or Empire, cored ?and sliced into 12 rings

- 1 tbsp butter

- ĺ cup pure maple syrup

- Raspberries, to garnish (optional)

- Mint leaves, to garnish (optional)

 

Preparation:

- Cut loaf into six 2-inch pieces; then slice each piece down the middle, ?but do not cut all the way through ?in order to create pockets.

- In shallow dish, beat eggs with cream.

- In medium bowl, beat cream cheese, lemon zest and cinnamon for 1 minute or until light and fluffy. Stir in shredded apples.

- Spread 1/6 of mixture in the centre of each pocket. then close firmly. Dip each bread pocket into the egg mixture, turning to coat all sides.

- In large saucepan over medium heat, melt 1 tbsp butter; fry egg-dipped pocket for 3-4 minutes on each side or until golden brown and heated through.

- Meanwhile, in second saucepan, sauté apple rings in 1 tsp butter over high heat for 2 minutes each side, or until golden and slightly softened; add maple syrup and simmer for 2 minutes, or until slightly reduced.

- To serve, place stuffed French toast on plate and top with two apple rings and maple syrup reduction. Garnish with raspberries and mint sprig. Serve to Mom immediately.

 




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