Recipe Categories
Breads
Breakfast
Back To French Toast

Cullen's Stuffed French Toast With Apple Syrup

Combine in medium pan on stove top:
1 cup sugar, 2 cups apple juice or cider, 1 tsp cinnamon, 2 tbsp corn starch. Heat on med-low, stirring frequently until thickened. When thick, add two tbsp of butter. Stir until melted. This mixture can be held on warm while you prepare the French toast.

Combine in large bowl:
4 eggs, 2 cups milk, ½ tsp cinnamon, 1 tbsp sugar, 1 tsp vanilla. Mix well.

Heat electric skillet to 350-400 degrees. Add a few dabs of bacon fat to melt in the skillet.

Dip one inch thick slices of French bread in egg mixture; fry in hot skillet until slightly brown on one side, then flip to the other side. While bread is cooking on side two, place a dollop of softened cream cheese onto half of the slices and spread around on the slice. Stack the cooked slices onto the slices with cream cheese to make a sandwich-type effect. Prepare all bread sandwiches this way.

To serve: Place one or two stuffed toasts onto the guest’s plate. Ladle warm syrup onto the toast. Sprinkle grated pecan pieces across the top and add a squirt of whipped cream. Serve with ham slices.

A man too busy to take care of his health is like a mechanic too busy to take care of his tools.

- Spanish proverb