Caramel Apples Cream And White Chocolate Stuffed F

1
Jennifer Darden

By
@tipsyculinaryqueen

This recipe was inspired by the peck of apples I had in my refrigerator and a delicious Pepperidge Farm caramel apple bread that I discovered at the store. It's amazing cold, right out of the pack or toasted with cream cheese, hence the brainstorm for this stuffed French toast was born.

The wine soaked apples nestle in the tangy cream cheese & the white chocolate cream cheese adds an extra smooth richness. I left the apples raw instead of sauteing first because I didn't want to add any moisture to the filling. The apples are slightly crisp & the pecans crunch. Then there's the Cognac cream

Rating:

★★★★★ 1 vote

Comments:
Prep:
55 Min
Cook:
15 Min

Ingredients

  • 1/3 c
    pecans, roughly chopped and toasted
  • 1 c
    apples, peeled and cut into small cubes (i used 1 winesap and 1 fuji)
  • 1/2 c
    chateau morrisette sweet mountain apple wine
  • 1/2 c
    plus 2 tablespoons cream cheese, softened
  • 2 Tbsp
    white chocolate cream cheese
  • 1 tsp
    lemon zest
  • 1 pinch
    salt
  • 8 slice
    pepperidge farm caramel apple bread
  • 1 Tbsp
    butter
  • 3
    eggs
  • INGREDIENTS FOR EGG AND CREAM COATING

  • 1/2 c
    heavy cream
  • 1/2 tsp
    maple extract
  • 1 tsp
    vanilla extract
  • 1 tsp
    cinnamon
  • 1 pinch
    salt
  • INGREDIENTS FOR MAPLE COGNAC WHIPPED CREAM

  • ·
    refrigerate a mixing bowl and beaters as this helps cream to come together faster and better
  • 1 c
    heavy cream
  • 1 tsp
    powdered sugar
  • 1 Tbsp
    plus 1 teaspoon maple syrup
  • 1 Tbsp
    cognac
  • ·
    maple syrup or caramel for additional toppings (optional)
  • INGREDIENTS FOR FILLING (1ST 10 INGREDIENTS ABOVE)

How to Make Caramel Apples Cream And White Chocolate Stuffed F

Step-by-Step

  1. Directions For Filling
    Heat oven to 300 degrees.
    Chop pecans and place on a baking sheet.
    Toast for 8 minutes.
    Remove and let cool.
  2. Pour wine over apples and soak.
  3. Pour wine over apples and soak.
    Mix remaining ingredients.
    If you have time let fruit soak for 30 minutes.
    Then drain well onto a cloth or paper towel to remove access liquid.
    Stir into cream cheese mixture and refrigerate while you prepare everything else.
  4. Directions For Eggs and Cream
    Whisk everything together in a bowl. Set aside.
  5. Directions For Whipped Cream
    Whip heavy cream on medium, then high until soft peaks form.
    Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter.
    Refrigerate.
  6. Putting It All Together
    Heat butter in a large skillet on medium.
    Lay out slices of bread.
  7. Distribute filling between 4 slices of the bread.
    Top each with remaining slice.
    Dip into egg batter and place into hot pan.
    Cook until lightly browned on each side, approximately 4 to 5 minutes.
    Cut into triangles or squares.
  8. Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.
  9. To see an amazing recipe for Pineapple Rum Pound Cake French Toast With A Pineapple Sage Syrup check out my irresistible rum cooking and cocktail recipes cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum at my blog www.tipsyculinaryqueen.com

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