Meals on Mission Point: Apple Stuffed French Toast

In today’s Meals on Mission, Chef Clements takes us through how to make a special brunch dish for the holidays, Apple Stuffed French Toast. This is the perfect dish to make in advance during the holiday scramble.

Ingredients:
Cinnamon Bread
Apples
4 Eggs
Ricotta Cheese
2 Cups Cream
Cinnamon
Nutmeg

Directions:

Spray an oven-safe dish and lay down parchment paper. Select the desired bread, Chef Clements used local cinnamon swirl bread. Lay slices of bread to cover the bottom of the pan. Add sliced apples over the bread, and when the apples cook they will compress. So add as many as you want!

Add another layer of bread over the apples. Set aside, and make the custard.

To make the custard, add 4 eggs, 2 cups of heavy cream, cinnamon and very little nutmeg in a bowl. Whisk together, then gently pour over the pan of French toast. Let it soak in.

Cover with plastic wrap and foil to let the custard soak in for 15 minutes. Preheat oven to 350°.

After 15 minutes of soaking, remove the plastic wrap, and keep the foil. Place in the oven to bake for 40 minutes.

Cool and serve or save for later!