Cinnamon Toast Crunch® Coated Apple Stuffed French Toast

Notes:Challah bread or regular white bread can also be used. If using Challah, since the slices will be larger, make a total of 4 1-inch slices, and serve one piece per person. Don't coat the pieces of French toast with the topping in advance or it will get soggy.

Special equipment: 12-inch nonstick skillet

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 8 tablespoons (4 ounces) unsalted butter, divided
• 4 Granny Smith apples, peeled, cored, sliced into 1/8-thick slices
• 3 tablespoons plus 1 teaspoon granulated sugar, divided
• 1/2 teaspoon ground cinnamon, divided
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 3 large eggs
• 2 tablespoons light brown sugar
• 1/4 plus 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3 cups Cinnamon Toast Crunch® cereal, lightly crushed, divided
• 1/3 cup sliced almonds, crushed
• 4 ounces mascarpone cheese (or cream cheese), softened
• 1 French baguette (not too dense), (see note)

Procedures

1. Heat 3 tablespoons butter in large nonstick skillet over medium heat. When the foaming subsides, add apples and cook, stirring occasionally, until apples have softened and are beginning to caramelize, 8 to 10 minutes. Sprinkle 2 tablespoons granulated sugar and ¼ teaspoon cinnamon over apples. Cook until apples are golden, about 2 minutes more. Transfer apples to bowl and let cool.
   
2. Whisk milk, cream, eggs, brown sugar, salt, and vanilla in shallow bowl until combined. Toss 2 cups Cinnamon Toast Crunch® cereal and almonds in pie plate to combine. Stir mascarpone with remaining 4 teaspoons granulated sugar until smooth.
   
3. Cut 1 inch slices of French bread on the bias. Carefully slice a deep pocket into each piece. Spread cream cheese mixture into each pocket, then fill with cooked apples.
   
4. Heat 1 tablespoon butter in large clean nonstick skillet over medium-low heat. Dip each filled French toast into egg-milk mixture (soaking well) and then coat well with Cinnamon Toast Crunch® cereal mixture, pressing to adhere. Place 4 pieces in pan and cook until cooked through and golden brown on both sides, pressing gently with spatula and adding extra butter as needed, about 3 minutes per side. Repeat with remaining pieces of bread. Serve with powdered sugar and remaining Cinnamon Toast Crunch® cereal sprinkled over the top.