5baking applesabout 2¼ lb, peeled, cored and cut into ⅛- to ¼-inch thick slices
1 loaf(1 lb-loaf) brioche or soft French breadcut into eight ¾ -inch-thick slices
½cupchopped toasted pecansplus more for garnish
In a medium bowl, stir together cream cheese, confectioners' sugar, ½ tsp cinnamon and the ginger until combined well. Set aside.
In a large bowl, toss together apples, granulated sugar and 1 tsp cinnamon. In a large nonstick skillet, melt 4 tbsp butter over high heat. Add apple mixture and cook stirring occasionally until just softened, about 8 min. Remove from heat.
In a 13- by 9-inch shallow dish, whisk together milk, eggs and remaining ½ tsp cinnamon, set aside.
Spread a heaping ¼ cup cream cheese mixture onto each of 4 bread slices. Top each with 1 tbsp nuts and 6 to 8 apple slices. Cover with remaining 4 bread slices to make sandwiches.
Soak 2 sandwiches at a time in the milk-egg mixture 5 min per side.
Add maple syrup to remaining apples in skillet and stir to combine.
Heat a griddle or large nonstick skillet over medium-high heat. Add 1 tbsp oil and 1 tbsp butter to pan. Add 2 sandwiches and cook, turning once, until golden brown. 6 to 8 min. Repeat with remaining 1 tbsp oil, 1 tbsp butter and the sandwiches.
Cut sandwiches in half and serve immediately topped with apples in syrup. Garnish with toasted nuts, if desired.
The key is to soak the "sandwiches" in the egg mixture.