Apple Cream Cheese-Stuffed French Toast

4.67 from 6 votes

Besides being a delicious dessert, this scrumptious dish makes a great weekend breakfast.

Prep Time3

Cook Time16

Total Time19

Course: Breakfast

Cuisine: French

Keyword: Apple cream cheese-stuffed french toast

Servings: servings

Calories: 541kcal

6 ounces (¾ package) cream cheese softened
3 tablespoons confectioners' sugar
1½ teaspoons ground cinnamon divided
¼ teaspoon ground ginger
4 medium apples (about 1½ pounds), peeled, cored and cut into ⅛- to ¼-inch thick slices
⅓ cup granulated sugar
3 tablespoons butter divided
2 large eggs
½ cup whole milk
6 slices brioche or soft French bread preferably ¾ -inch-thick slices
¼ cup chopped toasted pecans plus more for garnish
¼ cup maple syrup
1 tablespoon canola or avocado oil

In a medium bowl, stir together cream cheese, confectioners' sugar, ½ teaspoon cinnamon and the ginger until combined well. Set aside.
In a large bowl, toss together apples, granulated sugar and ½ teaspoon cinnamon. In a large nonstick skillet, melt 2 tablespoons butter over high heat. Add apple mixture and cook stirring occasionally until just softened, about 8 min. Remove from heat.
In a 9-by-13-inch shallow dish, whisk together eggs, milk and ½ teaspoon cinnamon, set aside.
Spread a heaping ¼ cup cream cheese mixture onto each of 3 bread slices. Top each with 6 to 8 apple slices and sprinkle with nuts. Cover with remaining 3 bread slices to make sandwiches.
Soak sandwiches in the milk-egg mixture 5 minutes per side, flipping gently half-way through.
Add maple syrup to remaining apples in skillet and stir to combine for the topping.
Heat a griddle or large nonstick skillet over medium-high heat. Grease pan with remaining butter and the oil. Add sandwiches and cook, turning once, until golden brown, 6 to 8 minutes total.
Cut sandwiches in half and serve immediately topped with apples in syrup. Garnish with toasted nuts, if desired. Servings can be ½ of a sandwich for a standard portion, or serve 3 people a whole sandwich for a generous portion.

The key is to soak the "sandwiches" in the egg mixture.