Stuffed French Toast Covered in Fried Apples |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe I came up with after experimenting with several other recipes. My husband and I love Ihop's Stuffed French Toast and I decided I was going to come up with one for us. You can use any fruit topping and it will still be delicious, apples are just a personal favorite of mine. I used french vanilla ice cream because that tastes great with apples, but experiment and have fun, this can be kind of rich so you will only want to eat one or two yourself. Ingredients:
1 (8 count) can crescent rolls |
3 eggs |
1 tablespoon sugar |
1 teaspoon vanilla |
5 ounces cream cheese (softened) |
3 tablespoons butter (softened) or 3 tablespoons margarine (softened) |
3/4 cup powdered sugar |
1/2 teaspoon vanilla |
3 -4 medium apples (any variety) |
1/4 cup apple juice |
1/8 cup sugar |
1 tablespoon lemon juice |
2 tablespoons butter or 2 tablespoons margarine |
1 teaspoon cinnamon |
cool whip or ice cream, if desired |
cinnamon |
1 -2 tablespoon butter, for sauteing the toasts |
Directions:
1. Preheat oven to 350°F Grease or spray with cooking oil a medium sized baking sheet.
2. Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then separate them into four keeping two together to create four rectangles.
3. Beat together the cream cheese, butter, powdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
4. Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
5. While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
6. When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
7. Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
8. * Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.
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