Recipe - Apple-Walnut French Toast - Country Living

One half 8 ounce pack cream cheese
1 md Granny Smith apple; peeled,
quartered, and cored
2/3 cup Finely chopped walnuts
3 tablespoon Lightbrown sugar
1 One half tablespoon Butter
5 tablespoon Plus One half C sugar
2 lg Eggs
One fourth cup Heavy cream
1 tablespoon Applejack or brandy
1/8 teaspoon Ground nutmeg
1/8 teaspoon Ground cinnamon
1/8 teaspoon Ground mace
4 Three fourths Inch slices challah or
brioche
2 teaspoon Lemon juice
Fresh mint sprigs; (opt.)

1. Make creamcheese 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 saucepan, melt One half T butter over low
heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring constantly, until
sugar carmelizes or turns golden brownabout 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 mediumlow heat,
cook remaining One half C sugar and the lemon juice until sugar carmelizes or
turns golden. Reduce heat to low and gradually whisk in remaining One fourth C
heavy cream until well mixed. Keep sauce wann over low heat.

5. In large skillet, melt One half 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 creamcheese 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 halfslices 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.

Nutritional information per servingprotein: 28 grams; fat: 95 grams;
carbohydrate: 176 grams, fiber: 7 grams; sodium: 936 milligrams;
cholesterol: 415 milligrams; calories: 1,636.

Country Living/Feb/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998