Ingredients:
1 package (8 ounce) cream cheese, softened
4 T confectioners’ sugar
2 t Watkins Cinnamon
1/2 t Watkins Ginger
5 baking apples (about 2 1/4 pounds), peeled, cored and cut into 1/8-1/4-inch thick slices
3/4 cup granulated sugar
6 T unsalted butter
1 cup whole milk
4 large eggs
1 1-pound loaf brioche or soft French bread, cut into eight 3/4 inch thick slices
1/2 cup chopped toasted pecans
1/2 cup maple syrup
2 T vegetable oil
Directions:
In a medium bowl, stir together cream chees, confectioners’ sugar, 1/2 t cinnamon and the ginger until combined well. Set aside.
In a large bowl, toss together apples, granulated sugar and 1 t cinnamon. In a large nonstick skillet, melt 4 T butter over high heat. Add appple mixture and cook, stirring occasionally, until just softened, about 8 minutes. Remove from heat.
In a 13 x 9 inch shallow dish, whisk together milk, eggs and remaining 1/2 t cinnamon; set aside.
Spread a heaping 1/4 cup cream cheese mixture onto each of 4 bread slices. Top each with 2 T nuts and 6 to 8 apple slices. Cover with remaining 4 bread slices to make sandwiches.
Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side.
Add maple syrup to remaining apples in skillet and stir to combine.
Heat a griddle or large nonstick skillet over medium-high heat. Add 1 T oil and 1 T butter to pan. Add 2 sandwiches and cook, turning once. until golden brown, 6 to 8 minutes. Repeat with remaining 1 T oil, 1 T butter and the sandwiches.
Cut sandwiches in half and serve immediately topped with apples in syrup. Garnish with toasted nuts, if desired.
Makes 8 servings.
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