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Chef Lou’s Stuffed French Toast with Apple Syrup

Chef Lou’s Stuffed French Toast with Apple Syrup



Posted on January 26, 2013 at 2:25 PM

For Apple Syrup
Combine in medium pan on stove top:
½ cup sugar, 1 cup apple juice, 1 tsp cinnamon, 1 tbsp corn starch. Heat over medium heat, stirring frequently until thickened. When thick, add 1 tablespoon of butter. Stir until melted. This mixture can be held on warm while you prepare the French toast.

For French Toast
Combine in large bowl:
3 eggs, 1/2 cup milk, ½ tsp cinnamon, pinch ground ginger, pinch nutmeg, & 1 tsp vanilla. Mix well & set aside

  • 6 Slices French bread
  • 1/2 cup cream cheese softened, mixed with 2 tablespoons Apricot Preserves & 1 tablespoon chopped toasted almonds.
  • Rind from 1 Orange, optional
  • Whipped Cream, optional

Spread a thin layer of cream cheese mixture on each slice of bread, then place together like a sandwich.

Heat skillet. Add a little butter to melt in the skillet.

Dip the sandwiches in egg mixture; fry in hot skillet until slightly brown on one side, then flip to the other side. Prepare all bread sandwiches this way.

To serve: Place stuffed toasts onto plate. Ladle warm syrup onto the toast. Sprinkle grated orange rind across the top and add a squirt of whipped cream, if desired.