WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Baked Apple Stuffed French Toast

1 loaf (1 lb.) French bread or baguette, cut into 1-inch thick diagonal slices
1 pkg. (8 oz.) cream cheese
8 eggs
1-1/2 cups milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 tsp. vanilla extract
1-2/3 cups Apple Pie Filling (see above)
or 1can (14 oz.) pie filling

Spread one side of each bread slice with cream cheese. Fit bread slices snugly into bottom of lightly greased 13x9-inch baking dish. In large bowl, combine eggs, milk, half-and-half, maple syrup, vanilla; mix well. Pour over bread slices, cover; refrigerate overnight. Next morning, remove dish from refrigerator; let stand 30 minutes, then spread pie filling on top. Preheat oven to 375°F (350°F for glass baking dish). Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cut into desired servings. Serve warm. Top with additional maple syrup or confectioners’ sugar if desired. Makes 8–10 servings.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2008 Wisconsin Energy Cooperative News