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Category: French Toast
Prep Time: Cook Time: Total Time:
4 oz cream cheese
1 medium Granny Smith apple peeled, quartered, and cored
2/3 cup finely chopped walnuts
3 tbsp brown sugar
1 1/2 tbsp butter
5 tbsp plus 1/2 cup sugar
2 large eggs
3/4 cup heavy cream, divided
1 tbl applejack or brandy
1/8 tsp ground nutmeg, cinnamon and ground mace
4 (3/4 inch) slices challah or brioche
2 tsp Lemon juice
Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 tbsp walnuts, and the brown sugar until pureed.
Refrigerate until ready to use on the toast.
Make walnut brittle: In small sauce-pan, melt 1/2 tbsp butter over low heat. Stir in 2 tbsp walnuts and 5 tbsp sugar. Cook, stirring constantly, until sugar caramelizes or turns golden brown-about 10 minutes. Remove from heat and immediately pour mixture onto lightly greased baking sheet. Let cool completely. Break into pieces when cool.
Make French toast: Heat oven to 350. In medium bowl, combine eggs, 1/2 cup heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread in mixture, turning to coat both sides of slices. Set aside.
Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining 1/2 cup sugar and the lemon juice until sugar caramelizes or turns golden. Reduce heat to low and gradually whisk in remaining 1/4 cup heavy cream until well mixed. Keep sauce warm over low heat.
In large skillet, melt 1/2 tbsp butter; add bread slices and cook until golden brown on both sides. Transfer slices to a baking sheet. Cut slices in half diagonally. Divide cream-cheese spread evenly among the slices.
Bake 5 to 10 minutes or until cheese spread is warm.
Meanwhile, thinly slice remaining apple quarters. In same skillet, melt remaining butter and saute apple slices.
To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices. Sprinkle walnut brittle over top. Garnish plates with fresh mint sprigs, if desired.
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APPLE WALNUT FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
4 oz cream cheese
1 medium Granny Smith apple peeled, quartered, and cored
2/3 cup finely chopped walnuts
3 tbsp brown sugar
1 1/2 tbsp butter
5 tbsp plus 1/2 cup sugar
2 large eggs
3/4 cup heavy cream, divided
1 tbl applejack or brandy
1/8 tsp ground nutmeg, cinnamon and ground mace
4 (3/4 inch) slices challah or brioche
2 tsp Lemon juice
Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 tbsp walnuts, and the brown sugar until pureed.
Refrigerate until ready to use on the toast.
Make walnut brittle: In small sauce-pan, melt 1/2 tbsp butter over low heat. Stir in 2 tbsp walnuts and 5 tbsp sugar. Cook, stirring constantly, until sugar caramelizes or turns golden brown-about 10 minutes. Remove from heat and immediately pour mixture onto lightly greased baking sheet. Let cool completely. Break into pieces when cool.
Make French toast: Heat oven to 350. In medium bowl, combine eggs, 1/2 cup heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread in mixture, turning to coat both sides of slices. Set aside.
Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining 1/2 cup sugar and the lemon juice until sugar caramelizes or turns golden. Reduce heat to low and gradually whisk in remaining 1/4 cup heavy cream until well mixed. Keep sauce warm over low heat.
In large skillet, melt 1/2 tbsp butter; add bread slices and cook until golden brown on both sides. Transfer slices to a baking sheet. Cut slices in half diagonally. Divide cream-cheese spread evenly among the slices.
Bake 5 to 10 minutes or until cheese spread is warm.
Meanwhile, thinly slice remaining apple quarters. In same skillet, melt remaining butter and saute apple slices.
To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices. Sprinkle walnut brittle over top. Garnish plates with fresh mint sprigs, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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