Apple Pie Stuffed French Toast
By Joe
Source: America's Test Kitchen.
Crisp golden sandwiches hiding a warm pocket of spiced cream cheese and apple, finished with a drizzle of maple syrup.
Always check the labels of the products you use.
Method
- 1
Blend. Beat together 113 g cream cheese, 3 tbsp apple butter, 1½ tbsp caster sugar and ¼ tsp cinnamon until creamy and well combined.
- 2
Sandwich. Spread the filling over 4 of the 8 bread slices, then close each with a second slice and press the edges together.
- 3
Whisk. In a shallow dish, whisk 1 egg with 240 ml cold water, 65 g plain flour and 1 tsp vanilla into a thin, smooth batter.
- 4
Fry first batch. Melt half of the 56 g butter in a large non-stick pan over medium heat, dip two sandwiches quickly on both sides, letting excess batter drip off, then fry until deeply golden, about 3 min per side.
- 5
Fry second batch. Melt the remaining butter in the pan and cook the last two sandwiches in the same way.
- 6
Serve. Slice each sandwich into triangles and bring to the table straight away with 60 ml maple syrup.
Storage
Best enjoyed straight away while crisp; if needed, keep covered in the fridge for up to a day and warm through in a pan before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
20.9 g per serving
41.8 % of the 50 g daily maximum · 83.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- butter knife or small spatula
- shallow dish (about 23 cm)
- whisk
- large non-stick frying pan
- fish slice
- chopping board
- bread knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 541 kcal |
| Protein | 11.3 g |
| Carbohydrate | 68.5 g |
| of which sugars | 23.2 g |
| of which free sugars | 20.9 g |
| Fat | 24.8 g |
| of which saturates | 13.8 g |
| Fibre | 2.6 g |
| Salt | 1.14 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
