Cinnamon Apple Stuffed French Toast
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Ingredients (2 Servings)
4 slices Arnold® Country White® Bread
7 Granny Smith apples, peeled, cored and finely chopped
½ cup white wine vinegar
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon white pepper
⅛ teaspoon ground ginger
¼ cup Mascarpone cheese
⅔ cup milk
1 teaspoon vanilla
Maple syrup, to taste
- In a saucepan, combine apples, vinegar, sugar, brown sugar, cinnamon, nutmeg, white pepper and ground ginger. Bring to a boil, reduce heat and cover. Let simmer 15-20 minutes, stirring frequently and cooking until apples are tender. Remove from heat and set aside. Once cool, add Mascarpone and mix until well incorporated.
- Whisk together eggs, milk and vanilla in a shallow dish until combined. Dunk slices of bread in egg mixture, coating both sides of each slice.
- Heat a large skillet over medium heat. Cook soaked bread slices until golden brown on both sides.
- Top one slice of French toast with half the cinnamon apple mixture and top with a second slice of French toast. Repeat with two more slices. Top with desired amount of maple syrup and enjoy!