Apple Stuffed Cinnamon French Toast

This recipe has been a KEEPER since Christmas 2009, when we were served this delicious breakfast in Cape May, New Jersey while staying at The Queen Victoria Inn.  Fortunately, this inn sells a lovely cookbook and this particular recipe is the first one listed.  Interestingly, we shared the table with four couples from Hong Kong who absolutely reveled in the "strange custom of breakfast!"

This is a simple recipe that can be made the night before (love that) and will surprisingly result in a crispy French toast.  You begin with 12 slices of cinnamon bread.  I use Publix Bakery Whole Wheat Cinnamon Raisin Bread...you will have to ask for it because they keep it in the freezer.

Preheat your oven to 350 degrees (unless you don't plan on baking until the following morning).  Fit 6 slices of the bread into a baking dish that has been lightly sprayed with cooking spray.  Then take a 21 ounce can of apple pie filling and cut the apples into smaller pieces.  I used my brand new immersion blender from Cuisinart; it's purple!  (Thanks, Marc!)  

Spread apple pie filling on top of the bread. 

Then sprinkle one cup of brown sugar on top of the pie filling followed by the remaining bread slices. 

Are you getting the idea how good this is?

In a large mixing bowl, using a wire whisk, blend together 2 cups milk, 10 large eggs and 1 tablespoon vanilla extract.  Pour this mixture over the bread slices.

Bake in your oven on the center rack for 50 to 60 minutes until lightly puffed and brown.

Be prepared - the fragrance of apples and cinnamon baking will ignite pleasant memories!

Serve this French toast straight from the oven with warm maple syrup.

JOY TO THE WORLD!

Apple Stuffed Cinnamon French Toast

12 Slices Cinnamon Bread, thick sliced
2 Cups Apple Pie Filling (21 oz can)
1 Cup Brown Sugar, packed
2 Cups Milk
10 Large Eggs
1 Tablespoon Vanilla Extract         

Pulse the pie filling in a blender or food processor briefly to chop apples into smaller pieces. Spray a 9 x 13 glass baking dish with non-stick pan coating. Preheat oven to 350 degrees.

Fit 6 slices of bread on bottom of baking dish. Spread apple pie filling on top of bread. Sprinkle brown sugar on top of pie filling followed by remaining bread slices.

In large mixing bowl, blend milk, eggs and vanilla. Pour over bread slices. Bake for 50 to 60 minutes until lightly puffed and browned. Serve hot from the oven.

** If desired, may be prepared in advance, covered and refrigerated overnight. Bring to room temperature before baking or bake for a slightly longer time until knife inserted in center comes out clean.**

Servings: 12
Preparation Time: 20 minutes
Start to finish: 1 hour 15 minutes
Notes: Publix Bakery Whole Wheat Cinnamon Raisin bread works well in this recipe.
Serving Ideas: Serve with warm maple syrup.
Categories: Breakfast
Source: The Queen Victoria Inn Cookbook