Today I’m showing my friend Kristin how to make the most epic French toast ever! We start by simmering sweet and tart apples in warming spices to create the perfect filling, then stuff it inside of soft challah. It’s dipped in a creamy custard and griddled until GBAD (golden brown and delicious!), and served with a spiced whipped cream. Get ready to throw out any other French toast recipe!
Apple Pie Stuffed French Toast
WHAT YOU’LL NEED
For the Apple Pie Filling
- 2 Honeycrisp apples
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ⅔ cup apple jelly
For the Toast
- 2 loaves challah each cut into 3 2-inch thick middle slices
- 6 tablespoons of butter divided
For the Vanilla Custard
- 1 cup whole milk
- 1 cup heavy cream
- 3 eggs
- 1 tablespoon vanilla extract
For the Spiced Whipped Cream
- 1 cup heavy whipping cream
- 1 ½ tablespoons powdered sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
For Serving
- Maple syrup optional
Instructions
For the Apple Pie Filling
- Peel and core the apples. Cut into a small dice and place in a small sauce pot, along with spice.
- Heat over medium and cook, stirring often, until apples have released their juices and are slightly softened, about 8 minutes. Remove from heat and transfer to a resealable jar to cool to room temperature, then mix with apple jelly and cover and refrigerate until ready to use.
For the French Toast
- Cut challah into 2-inch thick slices. Using a small knife, carefully cut 2-inch long and deep slits into the bottom of the slice, making sure not to cut all the way through the other side. Using clean hands, carefully spread open the slit and press the bread between your fingers to compact it and create room for apple pie filling.
- Remove apple filling from refrigerator and transfer to a piping bag fitted with a ½-inch round tip, or a zip top bag cut with a ½-inch wide opening at one corner. Pipe filling into each slice of challah until it just begins to overflow, 2-3 tablespoons per slice.
- Place filled slices hole-side-up on a tray, and freeze for 10 minutes to allow the filling to set.
For the Vanilla Custard
- In a large bowl, whisk together all custard ingredients. Set aside.
To Make the French Toast
- Once the slices are chilled, heat a nonstick pan over medium-low heat for 2 minutes, then add a tablespoon of butter. While melting, soak a slice of bread in the custard for 30 seconds per side. Transfer 2-3 soaked slices to the pan and cook for 4-5 minutes on each side, or until golden brown. Repeat with remaining slices of bread.
- In a large bowl, use a handheld electric mixer fitted with the whisk attachment, or use a whisk, to whip the cold heavy cream until soft peaks form. Add powdered sugar and spices, and whisk until stiff peaks form.
- To serve, place a piece of french toast on 6 plates, top each with a large dollop of spiced whipped cream and maple syrup, if desired.
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