| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | French | .cl, Brunch, Breakfast | 2 | Servings |
INGREDIENTS
| 1/2 8 oz pk cream cheese | ||
| 1 | md | Granny Smith apple; peeled, quartered, and cored |
| 2/3 | c | Finely chopped walnuts |
| 3 | tb | Light-brown sugar |
| 1 1/2 | tb | Butter |
| 5 | tb | Plus 1/2 C sugar |
| 2 | lg | Eggs |
| 1/4 | c | Heavy cream |
| 1 | tb | Applejack or brandy |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Ground mace |
| 4 3/4 | Inch slices challah or brioche | |
| 2 | ts | Lemon juice |
| Fresh mint sprigs; (opt.) |
INSTRUCTIONS
1. Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 T walnuts, and the brown sugar until pureed. Refrigerate until ready to use on the toast. 2. Make walnut brittle: In small sauce-pan, melt 1/2 T butter over low heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring constantly, until sugar carmelizes or turns golden brown-about 10 minutes. Remove from heat and immediately pour mixture onto lightly greased baking sheet. Let cool completely. Break into pieces when cool. 3. Make French toast: Heat oven to 350'F. In medium bowl, combine eggs, 1/2 C heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread in mixture, turning to coat both sides of slices. Set aside. 4. Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining 1/2 C sugar and the lemon juice until sugar carmelizes or turns golden. Reduce heat to low and gradually whisk in remaining 1/4 C heavy cream until well mixed. Keep sauce wann over low heat. 5. In large skillet, melt 1/2 T butter; add bread slices and cook until golden brown on both sides. Transfer slices to a baking sheet. Cut slices in half diagonally. Divide cream-cheese spread evenly among the slices. Bake 5 to 10 minutes or until cheese spread is wartn. Meanwhile, thinly slice remaining apple quarters. In same skillet, melt remaining butter and saute apple slices. 6. To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices. Sprinkle walnut brittle over top. Garnish plates with fresh mint sprigs, if desired. Nutritional information per serving-protein: 28 grams; fat: 95 grams; carbohydrate: 176 grams, fiber: 7 grams; sodium: 936 milligrams; cholesterol: 415 milligrams; calories: 1,636. Country Living/Feb/93 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998
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