Apple & Brie Stuffed French Toast

Apple & Brie Stuffed French Toast

Makes 1 Serving

• 1 Granny Smith Apple
• Brie Cheese
• Brown Sugar
• 2 Slices of Bread (I used French Bread)
• Honey
• 2 Eggs
• 1/8 Cup of Heavy Cream
• 1 Tbsp Vanilla
• 1/2 Tbsp Cinnamon
• 1/4 Tsp Nutmeg
• Dash of Salt
• Butter

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I used the same egg mixture which I had put together for my previous french toast. Just combine your eggs, heavy cream, vanilla, cinnamon, nutmeg and a dash of salt and gently whip until mixed.

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Next, get a pan on medium heat with about a tablespoon of butter in it. While you are waiting for the pan to heat, slice up an apple (I only had a Fiji Apple, but I think a Granny Smith would be preferable for this recipe). Once your pan is heated and the butter is bubbling, sprinkle a little bit of brown sugar into the pan and place the apple slices on top and sprinkle the top of your apples with a little brown sugar as well. You only need to fry these for about a minute on each side, just to caramelize the sugar and soften them up.

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While your apples are cooking, butter each slice of bread, place the brie on one side, topping with the apple slices, then sprinkle a little cinnamon on them and put the two slices together. Add some more butter to your pan, dip your sandwich into the egg mixture and place in the pan once the butter is bubbling. Fry about 3-4 minutes on each side until browned. Top with honey, syrup or whipped cream (whip some heavy cream, vanilla, cinnamon & sugar)  if you desire and chow down! (I chopped up some fresh apples for the topping as well – not shown in the pictures – which tasted really good with the french toast!)

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If you are into the savoury-sweet combo then you will definitely enjoy this french toast! One second you get a nice crunch and sweetness from the apples, then a creamy and rich flavour from the brie, making for a pretty interesting breakfast! Next time I try this, I’m going to use Granny Smith apples without caramelizing them. I think the tartness and natural sweetness of the apple would go really well with brie and french toast (but really I’m just looking for another excuse to make this