Apple and Brie Stuffed French Toast


3 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
12 slices day-old challah bread
8 oz brie cheese, outer rind removed & thinly sliced
1 golden delicious apple, peeled and cut into 1/8-inch thick slices
½ cup unsalted butter
Maple syrup, warmed
½ cup toasted walnuts
½ cup dried cranberries

Warm Maple Bacon Syrup
Makes 2 cups

1/2 lb maple bacon, diced
1 cup maple syrup


Preheat oven to 350˚F

Whisk together eggs, milk, heavy cream, vanilla, salt, cinnamon, and nutmeg in a shallow dish.

Cover one side of 6 bread slices with brie and apple slices. Place remaining bread slices on top to form sandwiches; then press them together slightly to seal.

Melt butter in a small sauté pan over medium heat. Dip sandwiches in egg mixture on each side. Place sandwich in pan and cook each sandwich for 2-3 minutes on each side, or until lightly browned. Place in oven of 5 minutes or until cheese is melted.

Garnish with walnuts and dried cranberries and serve with warm maple syrup.

Warm Maple Bacon Syrup

In a small sauce pot, add bacon and cook until crispy. Remove bacon from pot and remove the fat from pot. Add maple syrup to pot and begin to heat once it starts to bubble, take off heat and add bacon and serve.