INGREDIENTS

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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