Shelly's Recipe

STUFFED FRENCH TOAST WITH APPLE BRANDY SAUCE

Category: French Toast

For the French toast:
1 loaf cinnamon raisin, French and challah bread
1 (8 oz) pkg cream cheese
10 eggs
1 tsp baking powder
2 cups milk
1/4 cup maple syrup
6 tbsp melted butter

For the Apple Brandy Sauce:
1 1/4 cups confectioners sugar
6 tbsp butter
1 large egg, beaten
2 tbsp brandy or vanilla extract
2 tbsp apple juice

For The French Toast: Cube bread and layer half of loaf in 13x9 inch dish. Cut cream cheese into 16 squares, flatten squares and scatter across bread. Cover with remaining bread cubes. Mix eggs, baking powder, milk, maple syrup and melted butter. Pour egg mixture over bread and press cubes down to soak up egg mixture. Cover with plastic wrap and refrigerate overnight. Bake at 350, covered with foil for 30 minutes. Uncover and continue to bake for 20-30 minutes longer.

For The Apple Brandy Sauce: In a saucepan, combine all ingredients. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Serve warm over Stuffed French Toast.