Recipe for a Country Inn. Copyright by Donna Leahy. All rights reserved. The foregoing is reprinted by permission of HarperCollins Publishers, Inc. Available now wherever books are sold.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 8 ounces cream cheese, softened
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons corn oil
- 2 apples, peeled, cored, and finely chopped
- 1/2 cup apple jelly
- Six 2-inch-thick slices cinnamon bread
- Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid vegetable shortening.
- Combine the cream cheese, sour cream, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth. Fold in the chopped apple.
- Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.
- Whisk together the eggs and cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.
- Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Sauté the bread pieces until golden on both sides, about 1 to 2 minutes per side. Place the sautéed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.
- In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.