Recipe: The Inn at Twin Linden Apple Cinnamon Stuffed French Toast with Apple Jelly Glaze

APPLE CINNAMON STUFFED FRENCH TOAST

"Stuffed French toast is one of my most requested breakfast dishes, so I'm constantly thinking up new combinations to offer our returning guests. We serve this lightly sweetened filling of apples, sour cream, and cream cheese encased in freshly baked cinnamon bread, but French bread may be substituted if you can't find unsliced cinnamon loaves. Melted apple jelly gives the dish a finishing glaze."

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons sugar
1 teaspoon ground cinnamon
2 apples, peeled, cored, and finely chopped
6 (2-inch-thick) slices cinnamon bread (or French bread)
3 large eggs
1/4 cup heavy (whipping) cream
2 tablespoons unsalted butter
2 tablespoons corn oil
1/2 cup apple jelly, heated (for serving)

Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid vegetable shortening.

Combine the cream cheese, sour cream, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth. Fold in the chopped apple; set aside.

Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.

Whisk together the eggs and heavy cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.

Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Saute the bread pieces until golden on both sides, about 1 to 2 minutes per side.

Place the sauteed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.

In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.

Makes 6 servings
Adapted from source: Recipe for a Country Inn: Fine Food from the Inn at Twin Linden by Donna Leahy