Decadent Breakfast: Caramel Apple Cream And White Chocolate Stuffed French Toast
By: Sheri Wetherell
Published: October 26, 2013

This French toast recipe from Tipsy Culinary Queen had us at "caramel apple cream and chocolate," then we saw the cognac cream and nearly fainted with desire. We seriously could eat this for breakfast or dessert!
Caramel Apple Cream And White Chocolate Stuffed French Toast
Submitted to Foodista by Tipsy Culinary Queen
Ingredients For Filling:
	1/3 cup pecans, roughly chopped and toasted
	1 cup apples, peeled and cut into small cubes (I used 1 Winesap and 1 Fuji apple)
	1/2 cup Chateau Morrisette Sweet Mountain Apple Wine
	1/2 cup plus 2 tablespoons cream cheese, softened
	2 tablespoons white chocolate cream cheese
	1 teaspoon lemon zest
	pinch of salt
	8 slices Pepperidge Farm caramel apple bread
	1 tablespoon butter
	Ingredients For Egg And Cream Coating:
	3 eggs
	1/2 cup heavy cream
	1/2 teaspoon maple extract
	1 teaspoon vanilla extract
	1/2 teaspoon cinnamon
	pinch of salt
	Ingredients For Maple Cognac Whipped Cream:
	Refrigerate a mixing bowl and beaters as this helps cream to come together faster and better
	1 cup heavy cream
	1 teaspoon powdered sugar
	1 tablespoon plus 1 teaspoon maple syrup
	1 tablespoon Cognac
	maple syrup or caramel for additional toppings (optional)
	Directions For Filling:
	Heat oven to 300 degrees. Chop pecans and place on a baking sheet. Toast for 8 minutes. Remove and let cool. Pour wine over apples and soak (If you have time, let fruit soak for 30 minutes). Mix remaining ingredients.
	Then, drain well onto a cloth or paper towel to remove access liquid. Stir into cream cheese mixture and refrigerate while you prepare everything else.
	Directions For Eggs and Cream:
	Whisk everything together in a bowl. Set aside.
	Directions For Whipped Cream:
	Whip heavy cream on medium, then high until soft peaks form. Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter. Refrigerate.
	Putting It All Together:
	Heat butter in a large skillet on medium. Lay out slices of bread. Distribute filling between 4 slices of the bread. Top each with remaining slice. Dip into egg batter and place into hot pan. Cook until lightly browned on each side, approximately 4 to 5 minutes. Cut into triangles or squares. Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.