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    Apple Walnut French Toast

    Source of Recipe

    Country Living

    List of Ingredients

    1/2 pk cream cheese (8 oz)
    1 med Granny Smith apple peeled, quartered, and cored
    2/3 cup Finely chopped walnuts
    3 tbl Light-brown sugar
    1 1/2 tbl Butter
    5 tbl Plus 1/2 C sugar
    2 lrg Eggs
    1/4 cup Heavy cream
    1 tbl Applejack or brandy
    1/8 tsp Ground nutmeg
    1/8 tsp Ground cinnamon
    1/8 tsp Ground mace
    4 3/4 x Inch slices challah or brioche
    2 tsp Lemon juice
      Fresh mint sprigs, (opt.)

    Recipe

    * 1. Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 T walnuts, and the brown sugar until pureed. Refrigerate until ready to use on the toast.

    * 2. Make walnut brittle: In small sauce-pan, melt 1/2 T butter over low heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring constantly, until sugar carmelizes or turns golden brown-about 10 minutes. Remove from heat and immediately pour mixture onto lightly greased baking sheet. Let cool completely. Break into pieces when cool.

    * 3. Make French toast: Heat oven to 350'F. In medium bowl, combine eggs, 1/2 C heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread in mixture, turning to coat both sides of slices. Set aside.

    * 4. Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining 1/2 C sugar and the lemon juice until sugar carmelizes or turns golden. Reduce heat to low and gradually whisk in remaining 1/4 C heavy cream until well mixed. Keep sauce wann over low heat.

    * 5. In large skillet, melt 1/2 T butter; add bread slices and cook until golden brown on both sides. Transfer slices to a baking sheet. Cut slices in half diagonally. Divide cream-cheese spread evenly among the slices.

    * Bake 5 to 10 minutes or until cheese spread is wartn. Meanwhile, thinly slice remaining apple quarters. In same skillet, melt remaining butter and saute apple slices.

    * 6. To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices. Sprinkle walnut brittle over top. Garnish plates with fresh mint sprigs, if desired.

 

 

 


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