Description
A quick and delicious take on stuffed French toast. Also works as a dessert if served with ice cream.
Ingredients
- 2 Tablespoons Unsalted Butter
- 2 whole Apples
- 2 Tablespoons Bourbon
- 2 teaspoons Cinnamon, Divided Use
- ½ cups Brown Sugar
- 4 whole Eggs
- 1 cup Whole Milk
- 1 teaspoon Vanilla
- 6 slices Challah Bread (2″)
Preparation
Melt butter in skillet over medium heat. Peel and core apples. Cut into small pieces. Put apples, bourbon, and 1 teaspoon of cinnamon in the skillet. Stir until combined. Add brown sugar (amount varies due to natural sweetness of apples – I generally use between 1/4 and 1/2 a cup). Cook until soft, about 10 minutes, stirring occasionally.
Preheat oven to 350 degrees (F).
While apples are cooking, combine eggs, milk, remaining teaspoon of cinnamon, and vanilla in a baking dish. Cut a 2 inch deep slice into each piece of bread. Cut around 3/4 of the way through (cutting up from the bottom of the bread towards the center). When apples are soft, stuff each piece of bread with 2 Tablespoons of the apple mixture.
Carefully place bread in egg mixture. Let soak 5 minutes, flip, let soak another 5 minutes. Stand bread up and soak for an additional 2 minutes.
Place bread on a cookie sheet covered with parchment paper.
Bake for 25 minutes. Serve hot with your favorite topping, or with leftover apple mix.
