Nutritional Info

Nutrition Facts

Serving Size 1 (179g)

Calories 142
Calories from Fat 52 (37%)
Amount Per Serving %DIV
Total Fat 5.8g 9%
Saturated Fat 3.7g 19%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 20.9mg 7%
Sodium 171.8mg 7%
Potassium 276.8mg 6%
Total Carbohydrate 13.3g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 7.3g 15%

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Apple And Cheese Stuffed French Toast

100% would make this recipe again!
Recipe Description
Every new bride in our family knows the rule: You get engaged, you get a recipe from the machatunim for my cookbook. This recipe is a treasured family favorite!
Prep time
24 hr 20 min
Cook time
1 hr 5 min
Ready In
25 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  pure vanilla extract
1 Cup(c)  half and half
3/4 Cup(c)  whole milk
6   large eggs
1/2 Cup(c)  raspberry or apricot jam
1 Pound(lb)  loaf challah, thickly sliced
6 Ounce(oz)  cream cheese, at room temperature
4   large green apples, such as granny smiths, peeled, cored and sliced
1/4 Teaspoon(t)  kosher (coarse) salt
1 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  light brown sugar, packed
8 Tablespoon(T)  butter, plus extra for greasing the baking pan
1 1/2 Tablespoon(T)  cornstarch
1 1/2 Tablespoon(T)  fresh lemon juice

Preparation

Combine the lemon juice and cornstarch in a small bowl, stir well, and set aside. Melt the butter in a large skillet over medium heat. Add the brown sugar, cinnamon and salt, and stir until the sugar has dissolved. Add the apples and cook, turning them constantly, until they are beginning to soften, about 4 minutes. Stir in the lemon juice mixture and cook until thickened, about 30 seconds more. Set the skillet aside. Spread the cream cheese over the challah slices, and set aside. Butter a 13 by 9 inch baking pan. When the apples have cooled, arrange them evenly in the prepared baking pan. Cover with half of the challah slices, cream cheese side up. If necessary, cut or tear the challah to fill all the spaces. Spread the jam evenly over the challah. Cover with the remaining challah slices, cream cheese side down, again cutting or tearing the challah as needed to fill all the spaces. Whisk the eggs, milk, half and half, and vanilla in a bowl. Pour this mixture over the challah. Cover with plastic wrap and refrigerate overnight. When you are ready to bake the French toast, preheat the oven to 350° F. Sprinkle the casserole with cinnamon sugar and bake, covered, for 40 minutes. Uncover and continue baking until it is puffy and golden, about 20 minutes more. Allow it to rest for 5 minutes. Then cut the French toast into squares, and serve.

Additional notes

Double Stuffed
5

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