Cinnamon Raisin French Toast Stuffed With Spiced Apples

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.

1. 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. 
2. Place a skillet over medium heat. Melt a pat of butter in the skillet to prevent sticking.
3. 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. 
4. 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

Spiced Challah French Toast Stuffed with Wild Huckleberries and Cream

Believe it or not, this recipe is actually perfect for a morning campfire breakfast (assuming you have a cooler while camping). Whodathunk you could make such a decadent breakfast while camping? You can mix the eggs ahead of time and cook the toast on a skillet right over an open flame. On your morning trek, pick a few wild huckleberries, bring them back to the campsite and prepare this delicious breakfast.

What You’ll Need:

• 4 large eggs
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon butter
• 4 slices of day-old challah bread, 1” thick
• ½ cup fresh huckleberries
• ¼ cup cream cheese at room temperature
• 2 pomegranate pluots, plums, or plumcots for garnish, cut into wedges
• Confectioner's sugar for dusting
• Maple syrup (optional, but highly recommended)

1. Combine the eggs, cinnamon, and nutmeg in a bowl and whisk until the egg yolks and whites are thoroughly combined.
2. Next, melt the butter in a skillet over medium heat. When the butter has melted, gently coat the challah slices in the egg mixture and lay flat on the skillet. You should hear a slight fizz when the challah touches the hot skillet. If you don’t, your skillet is not hot enough. Cook the toast until golden brown on both sides, about 4 to 5 minutes each side.
3. Remove the toast from the skillet and gently spread the cream cheese on 1 side of 2 of the toasts. It is VERY important that the cheese is at room temperature - if it isn’t it will be too hard to spread and it will glob. Next, spread the huckleberries on top of the cream cheese. Place the undressed toasts on top of the cream cheese and huckleberries (you’re essentially making a sandwich).
4. Finally, garnish with pomegranate pluots (my personal favorite), plums, or plumcots. Sprinkle confectioner’s sugar over top and drizzle with maple syrup.

Serves: 2