Recipe: Apple Pie Stuffed French Toast - Make-Ahead Breakfast Recipes

Recipe: Apple Pie Stuffed French Toast - Make-Ahead Breakfast Recipes
From The Kitchn - November 22, 2017

Apple Pie Stuffed French Toast

1 (8 1/2- to 9-inch) loaf brioche or challah bread
8 large eggs
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 slices apple pie (filling and crust), each about 1/8th of a pie
5 tablespoons peanut, canola, or avocado oil

Arrange a rack at the top of the oven and heat to 375F.

Cut 1 (2-inch) slice from one endof the loaf of bread, leaving a loaf that is 7 to 8 inches long. (Reserve the slice for another use.) Cut the remaining loaf in half lengthwise. Each slab of bread will be about 7 to 8 inches long by 5 inches wide and about 2 1/2 to 3 inches high. If you are using challah, which is lumpy and bumpy from the braiding, trim the crust so it has a flat edge, trying to keep as much bread as possible.

Turn one piece on its side so that the long cut side is face-down. Holding a long knife parallel to the work surface, cut a 3 1/2- to 4 1/2-inch slit into the crust, making the cut halfway between top and the bottom and cutting about two-thirds of the way into the bread, being careful not to cut all the way through. Rotate the bread back so that the slit is now on top. Gently open the slit so that it looks like a New England-style (split-top) hot dog bun. Set aside and repeat with the second piece of bread.

Whisk the eggs, vanilla, salt, and white pepper together in a large bowl; set aside.

Recipe Notes


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