Try this Apple Stuffed French Toast recipe, or contribute your own.
- Carbohydrate 45.6833650302735 g
- Cholesterol 72.6818750319645 mg
- Fat 23.2631912609844 g
- Fiber 8.283599778769 g
- Protein 13.0239912547118 g
- Saturated Fat 14.3486850065956 g
- Serving Size 1 1 recipe (429g)
- Sodium 394.560500081211 mg
- Sugar 37.3997652515045 g
- Trans Fat 1.74537925103451 g
- Calories 432 calories
Step-by-step
- In a small bowl mix cinnamon and sugar and set aside.
- Lay your bread flat, remove the crust and roll it out with a rolling pin.
- Line each piece of bread with apples.
- Roll bread sealing in the apples.
- Whisk eggs in a separate bowl add cream, vanilla and milk.
- Dunk each roll in egg mixture.
- Melt butter in a pan.
- Fry on a medium heat until all sides are brown.
- Remove and coat with cinnamon and sugar.
- Optional: Top with caramel drizzle
Rolling sliced bread around a wet filling without structural failure requires compressing the crumb completely flat with a rolling pin beforehand. Initial tests showed that standard sandwich bread tears easily if the moisture from canned apple pie filling touches the crumb prior to sealing. Trimming the crusts removes the rigid edges that prevent a tight cylinder from forming. A rolling pin exerts enough downward force to flatten the air pockets in the bread down to a thickness of roughly one-eighth of an inch. Without this compression step, the bread simply absorbs the liquid and disintegrates in the pan rather than holding its shape. Dietary adaptations for this dish require careful ingredient mapping. Dairy allergies necessitate replacing the half cup of milk and two tablespoons of heavy cream with full-fat canned coconut milk at a strict one-to-one volumetric ratio. Standard plant-based milks lack the fat solids required to coagulate properly with the two eggs during the pan-frying phase. Butter in the skillet can be swapped for neutral grapeseed oil without losing the browning reaction, provided the pan maintains a moderate surface temperature of 350 degrees Fahrenheit. If the heat rises past medium, the outer cinnamon and sugar coating will char before the interior egg mixture sets. Working in small batches prevents overcrowding the pan, which drops the oil temperature and leads to a soggy crust. Leftovers stored in an airtight container last for up to forty-eight hours in the refrigerator, though reheating requires a dry skillet rather than a microwave to restore crispness to the exterior.
