Apple Pie Stuffed French Toast
Inspired by techniques from America's Test Kitchen.
Crisp golden sandwiches hiding a warm pocket of spiced cream cheese and apple, finished with a drizzle of maple syrup.
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Method
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Equipment
- medium bowl
- butter knife or small spatula
- shallow dish (about 23 cm)
- whisk
- large non-stick frying pan
- fish slice
- chopping board
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 541 kcal |
| Protein | 11.3 g |
| Carbohydrate | 68.5 g |
| of which sugars | 23.2 g |
| of which free sugars | 20.9 g |
| Fat | 24.8 g |
| of which saturates | 13.8 g |
| Fibre | 2.6 g |
| Salt | 1.14 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 115 g full-fat cream cheese, softened
- 42 g apple butter (thick spiced apple spread) about 3 tbsp
- 19 g caster sugar about 1½ tbsp
- ¼ tsp ground cinnamon
Sandwiches
- 8 slices good white sandwich bread (about 280 g)
Batter
- 1 large egg
- 240 ml cold water
- 65 g plain flour
- 1 tsp vanilla
For cooking
- 56 g unsalted butter, for frying
To serve
- 60 ml maple syrup, to serve
- 1
Blend. Beat together 113 g cream cheese, 3 tbsp apple butter, 1½ tbsp caster sugar and ¼ tsp cinnamon until creamy and well combined.
- 2
Sandwich. Spread the filling over 4 of the 8 bread slices, then close each with a second slice and press the edges together.
- 3
Whisk. In a shallow dish, whisk 1 egg with 240 ml cold water, 65 g plain flour and 1 tsp vanilla into a thin, smooth batter.
- 4
Fry first batch. Melt half of the 56 g butter in a large non-stick pan over medium heat, dip two sandwiches quickly on both sides, letting excess batter drip off, then fry until deeply golden, about 3 min per side.
- 5
Fry second batch. Melt the remaining butter in the pan and cook the last two sandwiches in the same way.
- 6
Serve. Slice each sandwich into triangles and bring to the table straight away with 60 ml maple syrup.
Storage
Best enjoyed straight away while crisp; if needed, keep covered in the fridge for up to a day and warm through in a pan before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
