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Apple-Stuffed French Toast with Cider Syrup


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  • Filling:
  • 8 oz cream cheese
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 c sour cream
  • 1 c peeled, chopped apple
  • French Toast:
  • 6 slices cinnamon-raisin bread or challah
  • 6 large eggs
  • 1/2 c heavy cream
  • 1 1/2 tbsp unsalted butter
  • 1 1/2 tbsp corn oil
  • Syrup:
  • 1 c apple cider
  • 3/4 c light brown sugar
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter



Step 1

Make the filling:
In a medium bowl, combine the cream cheese, sugar and cinnamon, and beat with a mixer on high speed until smooth. Gently stir in the sour cream and apple until just combined.

French Toast:
Create a pocket in each slices of bread. Spoon in 3 tbsp of the prepared filling into each slice. In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each for about a minute and coat evenly. Stand the pieces of bread in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate.

When ready to serve, heat the oven to 375 degrees F. Lightly grease a baking sheet. In a large skillet, heat the butter and oil over medium high heat. Saute as many pieces of French toast as will fit in the pan. Put each slice on the baking sheet and put in the oven until heated through.

In a medium saucepan, whisk the apple cider, brown sugar, cloves and cinnamon. Bring the mixture to a boil, then lower the heat and simmer until thickened. Stir in the butter until melted. Serve over warm stuffed French toast.


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