Stuffed French Toast with Warm Apple Compote
Made this for breakfast this morning. A friend was coming over and wanted to make something special. I was so pleased she and her sweet dog were stopping by. I wanted food I could prep ahead and then just warm up. I also wanted something autumnal. It is the beginning of October, after all.
The Stuffed French Toast is one of my favorite breakfast/brunch dishes. You can make it and serve it right away. It can also be made ahead and just reheated. The apple compote can also be made ahead and warmed up when you are ready to eat. I prefer when I can get things done ahead for breakfast. I am not always the peppiest person in the morning.
The compote could also be made with pears or a combination of apples and pears.
Stuffed French Toast
1 (8 oz.) package cream cheese, softened
1 t. vanilla
½ c. chopped nuts- I used slivered almonds
1 16-oz. loaf French bread
4 eggs
1 c. whipping cream or half and half
1/2 t. vanilla
½ t. nutmeg
Mix together cream cheese, vanilla and nuts. Set aside. Cut bread into 10-12 1½-inch slices. Cut pocket in each slice and fill with 1½ T. filling. Combine eggs and whipping cream with remaining vanilla and nutmeg. Use tongs to dip the bread, taking care not to squeeze out the filling. Cook toast on lightly greased griddle until browned on both sides. Keep toast warm in oven until ready to serve. Makes 10-12 slices.
Apple Compote
4-5 apples
½ c. honey
¼ c. brown sugar
¼ c. butter
3 T. lemon juice
1-2 t. cinnamon
1 t. vanilla
Pinch of salt
Peel, core, and slice apples. Place apples in a bowl of water with a little lemon juice in it, to keep them from discoloring. Once apples are all sliced, drain and place in a skillet with the remaining ingredients. Heat over medium-high heat until apples are tender and sauce has thickened. Stir occasionally to prevent sticking. Serve warm with the French toast. The compote can be served over cake, waffles or with ice cream.
