Well, we are inundated with about seven feet of snow here in Boston so I figured, it's time to eat a delicious, comforting, doesn't-matter-if-there's-snow-on-the-ground-until-July breakfast. I've posted a recipe for stuffed French toast before (Spiced Challah French Toast Stuffed with Wild Huckleberries and Cream) and I find that no matter how crummy it is outside, the cinnamony goodness always makes me feel warm and toasty. Here, we used preserved apples that we made in the fall, but if you don't have any on hand, you can use a fresh apple (even though it's not 100% seasonal). So put on some good tunes, pull out the skillet and get to cookin', cause it's going to be awhile util any of us can go anywhere!
What You'll Need:
- 3 eggs
- 1/8 cup water
- 1 teaspoon cinnamon
- 4 pieces of cinnamon raisin bread*
- 1/2 cup preserved spiced apples OR 1 fresh apple, 1/4 cup water, 1 teaspoon of cinnamon, and 1 tablespoon maple syrup**
- 4 oz. whipped cream cheese
*If you're feeling particularly ambitious, you can make your cinnamon raison bread from scratch using my recipe for Whole Wheat and Roasted Oat Bread. Just before baking, flatten the dough out and spread 1 cup of raisins evenly on the dough. Sprinkle liberally with cinnamon and sugar (the more the better) and roll the dough into a log. Bake as directed.
**If you need to make your apples, peel and chop your applies into 1/2" cubes. Combine the apples, water, cinnamon, and maple syrup in a pot and bring to a boil. Cook until the apples are soft, about 10 minutes.
- Combine the eggs, water, and cinnamon in a large bowl and whisk until the mixture is smooth and the yolks and whites are completely combined.
- Place a skillet over medium heat. Melt a pat of butter in the skillet to prevent sticking.
- Dip each bread slice in the egg mixture and make sure it is fully coated. Place coated bread on the skillet and cook until golden brown on the side, about 3 minutes. Flip the bread and cook on the other side until golden brown, about another 3 minutes.
- Remove the toast from the skillet. Spread 2 ounces of cream cheese on 2 pieces of the bread. Pile the apples on top of the cheese and place another piece of bread on top.
Yield: Serves 2
