Apple, Pecan and Cinnamon Stuffed French Toast

8 ounces cream cheese, softened
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
2 tablespoons sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ cup Pecan’s
2 tablespoons corn oil
2 apples, peeled, cored, and finely chopped
1/2 cup apple jelly
Six 2-inch-thick slices cinnamon bread


Preheat the oven to 375 degrees F. Lightly grease a baking sheet with solid non-stick spray.

Combine the cream cheese, sour cream, pecans, sugar, and cinnamon in a mixing bowl and beat with an electric mixer until smooth. Fold in the chopped apple.

Slice a 2-inch-wide opening into the center of the top of each piece of bread, cutting down almost all the way to the bottom. Spoon about 2 tablespoons of the cream cheese mixture into each pocket.

Whisk together the eggs and cream in a small mixing bowl. Dip each slice of French toast into the egg mixture, coating each side evenly.

Heat the butter and corn oil in a large skillet until the butter is melted and foamy. Sauté the bread pieces until golden on both sides, about 1 to 2 minutes per side. Place the sautéed pieces on the prepared baking sheet, transfer to the oven, and bake for 10 minutes, until the filling is heated through.

In the meantime, heat the apple jelly in a small saucepan or in the microwave until melted. Brush the tops of the baked French toast with the glaze, and serve.

Serves 6