When I was in high school I used to live off of apple butter and bagels. Because school let out at various times depending on the rotating daily schedule I would sometimes get out pretty early by the time I was a junior and senior so I would just wait to eat lunch at my boyfriends. His mom always had bagels around so I’d toast one up at have it with apple butter. I loved just how flavorful the apple butter was. I would occasionally drive to the next town to visit a farm store where I could get their apple butter. It was a real addiction I tell you!
When Musselman’s contacted me about using their Apple Butter in a recipe and having a giveaway I knew I had to accept. While my apple butter package was on it’s way, I kept thinking about different recipes to use with the apple butter because possibilities are endless. I kept going back to their site for inspiration as well as go through old magazines. I was tempted to make Apple Butter Pumpkin Pie but when it came down to it I kept thinking about something for breakfast. I thought about their Monkey Bread but decided that I would adapt one of my favorite breakfast recipes instead. I had recently adapted the Strawberry Almond Stuffed French Toast I had previously made using canned pumpkin. It turned out so well that I decided to swap the pumpkin for the apple butter and wah-la!
This might look intimidating because you have to cut the bread to form pockets but it is super simple and by creating this lovely pocket you get to full the bread with this great apple butter filling. I loved how I didn’t need syrup for this french toast.The sweetness and flavor of the apple butter is perfect for this without getting covered in syrup. It is perfect for a leisurely breakfast or for one on the go. Since this recipe makes so many servings I freeze the cooked french toast slices on a baking sheet and then I wrap them up to enjoy later. I just take one out of the freezer the night before and defrost it in the fridge Then when I am getting ready in the morning I toss the wrapped french toast in the oven to warm it up. Good to go!
Apple Pie Stuffed French Toast
- 1 loaf Italian Bread, 1 pound
- 6 oz cream cheese, softened
- 1 1/2 cups apple butter
- 1 1/2 teaspoons cinnamon
- 1 tablespoon vanilla extract
- 2 eggs, 3 egg whites
- 1 1/2 cups milk
- 1 teaspoon cinnamon
- Slice the bread into 1″ thick slices. Lay each piece down on a cutting board. While holding each piece down, create a pocket in the slices of bread by almost cutting it in half. (Placing your hand on top of the piece of bread will help keep the bread in place and help you monitor creating a pocket.)
- Combine the cream cheese, apple butter, cinnamon, and vanilla extract until light and creamy. Transfer the cream mixture into a large piping bag.
- Pipe out 2 generous tablespoons of the filling inside the pocket of each slice. Gently close each slice of bread to help the filling stay inside.
- In a shallow bowl, like a casserole dish, beat the eggs, milk and almond extract together.
- Over medium high heat, heat a non-stick skillet to prepare it for the french toast. Immediately prior to putting pieces on the skillet, spray the pan with non-stick cooking spray or put a pat of butter on it.
- Once the pan is heated up, dip slices of bread in the egg mixture to coat both sides. Cook each side of the stuffed french toast is golden brown. Repeat this process until all slices are cooked.
And now the good stuff… the GIVEAWAY!
You can win
Leave a comment telling me how you would enjoy a jar of apple butter.
Spread the word- Tweet: “I want to win a @Musselmansapple’s Package that includes a jar of Apple Butter & a Spurtle from @iamahoneybee http://wp.me/pzEAP-2Li”. Come back here and leave me a comment telling me that you did.
Follow @Musselmanapple’s on twitter for updates and to stay connected. Come back here and leave me a comment telling me that you did.
Contest Ends Wednesday the 7th at Midnight EST. Good luck but if you don’t win be sure to go to your jam/jelly aisle at your local grocery store and pick up a jar of Musselman’s Apple Butter!
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