Stuffed French Toast w/ Sautéed Apples and Cinnamon Spice Whipped Cream
#stuffedfrenchtoast #fallbrunch #breakfasttreat #honeycrispapples #toastedpecans #butterandbrownsugar #cinnamonspiceandeverythingnice #boujeekitchen
Get ready to make this one your weekend staple!
French toast is far more than just bread, cinnamon, milk and eggs. With the right kind of consistency, spices, toppings and fluffy bread, French toast can blossom from just "okay" to absolutely amaaaaazing--and this recipe proves just that! ;)
Secrets of Flawless French Toast:
One of the most common mistakes for "blah" French toast is using the wrong kind of bread. Typical sandwich bread or wheat bread can impart flavors that are unpleasant and overpowering to what should be an otherwise, savory French toast. The custard can also cause the bread to turn to mush rather quickly if a thin, flimsy kind of bread is used, and take away from what should be a pleasant, fluffy inside and semi-crispy exterior. I've found that amazing French toast can be accomplished by using bread that holds its density better and has a buttery goodness to it. Brioche is hands down my favorite bread for French toast, but sourdough and ciabatta make a gorgeous serving, too.
Don't skim on the milk...
Another common mistake is using skim milk for the custard. I don't recommend this because it creates almost a watery consistency and doesn't do much for what should be an indulgent, flavorful French toast. Replacing it with whole milk and heavy cream does amazing things for the texture and richness, and is something I learned through countless trial and error when finding my way to creating the perfect French toast.
Sugar and Spice and Everything Nice...
Cinnamon is a given of course, but brown sugar and a pinch of nutmeg are ingredients that can do magical things for French toast. Don't bend on these two...
Prep Time: 10-15 mins
Cook Time: 25-30 mins
Total Time: 35-45 mins
Yield: About 6 servings
What You'll Need:
For the custard:
One brioche loaf *preferably* (ciabatta or sourdough are fine too, you'll just need to soak these slices in the custard longer since these breads are more dense)
5 large organic eggs, plus one yolk
1/2 c whole milk
3/4 c heavy cream (plus a splash if needed if your custard gets low)
1 1/2 tsp ground cinnamon
1/8 tsp nutmeg (generous dash)
1/4 c packed, light brown sugar
pinch kosher salt
2 T unsalted butter, melted and cooled for a moment
1 tsp vanilla
For the "stuffing:"
5 honey crisp apples, peeled, cored and chopped into bite size pieces
4 T packed, light brown sugar
1/4 tsp cinnamon
4 T unsalted butter
3/4 cup pecans, lightly toasted and roughly chopped
For the whipped topping:
2 oz cream cheese, softened
1 c heavy cream
1/4 tsp cinnamon
1/4 c powdered/confectioners sugar
1 tsp vanilla
You'll also need:
Additional unsalted butter for the griddle when cooking batches of French toast
Powdered sugar, for added garnish
Warm maple syrup, for serving
Put a medium sauté pan over low heat and add your 1/2 cup of pecans to the pan. Stir every minute or so and remove from heat once they become fragrant (about 5-8 mins). Pour onto a cutting board to cool for a minute, then give a rough chop and set aside. Reserve the pan.
To the same pan you used to toast the pecans, add in your chopped apples, 4T butter and 4T brown sugar to prepare the apple topping. Cook on low, stirring occasionally until apples are tender, about 10-15 mins and all of the butter and brown sugar have melted and formed a 'caramel like' sauce. Add the chopped pecans the last few minutes and stir to coat the pecans in the caramel apple mixture. Leave on the lowest heat setting to keep warm until it's time to serve, stirring occasionally.
For the whipped topping: Using either a kitchenmaid mixer or mixing bowl with handheld mixer, put your 2 oz cream cheese in and beat for a minute until fluffy. Add in your vanilla, cinnamon and heavy cream and beat over medium high until a whipped cream consistency has formed. Add in your powdered sugar and beat for another minute to combine until you have stiff peaks. Cover bowl with saran wrap and place in refrigerator to keep cool until it's time for serving.
For the custard: Place eggs into a 9 x 13 baking dish and whisk vigorously for a minute. Then, add in the milk, cream, vanilla, cinnamon, nutmeg, melted butter, brown sugar and pinch of salt. Whisk vigorously for another minute or so until all ingredients are thoroughly combined, and the sugar is dissolved. You should have a gorgeous, rich, golden looking custard.
Using a griddle or large sauté pan, turn your heat to medium low and add a tablespoon or so of butter to coat the pan or griddle. Be sure not to burn your butter.
Once your pan is warm, dip your bread in quickly on each side to coat, dripping off the excess and then moving directly to the pan. Cook each side for about 2 minutes, until a dark-golden crust forms. Flip bread using a spatula, and add another tablespoon of butter to coat the pan/griddle for each batch of French toast. Be sure to re-whisk your custard often, and if your custard seems to get too low but you have a few slices of bread left, add in a splash of cream and extra dash of cinnamon if needed, and whisk again.
Once everything is ready, assemble the plate as follows: slice of French toast, dollop of cinnamon whip, topping of apple pecan mixture, then repeat sequence once more, then using a sifter, add a few taps of powdered sugar and drizzle of warm maple syrup.
Enjoy! Follow up with a nice morning nap, if necessary ;)
Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen
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