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.

Sweet Potato Brioche French Toast

Special equipment

food processor or mesh strainer, stand mixer, rolling pin, 2 loaf pans, rack

Ingredients

serves Makes 2 loaves, 16 pieces of French toast, active time 2 hours, total time 2-3 days

• For the Brioche
• 1 cup sweet potato puree, from about 3 medium or 2 large sweet potatoes (see instructions)
• 1/2 cup warm water
• 2 1/2 tablespoons active dry yeast
• 4 eggs, divided
• 5 1/8 cups all purpose flour, divided
• 1/3 cup sugar
• 2 teaspoons salt
• 1 cup unsalted butter, cut into 1/2 inch cubes
•  
• For the Filling
• 1 cup sweet potato puree
• 2 egg yolks
•  
• For the Soak
• 1 1/2 cup milk
• 2 tablespoons butter
• 1/4 cup dark brown sugar
• Pinch salt
• 2 teaspoons vanilla extract
• 1 tablespoon Allspice Dram
• 3 egg yolks
•  
• For the Syrup
• 1/4 cup sweet potato puree
• 1/2 cup maple syrup
• 2 tablespoons orange juice
• 1/2 teaspoon ground allspice
• Pinch salt

Procedures

1. For the Brioche: Place rack in center of oven. Preheat oven to 400°F. Gently scrub and pat dry sweet potatoes, then pierce all over with paring knife and place on lined sheet pan. Bake until juices caramelize and potatoes are baked through, 40-60 minutes. Allow to cool slightly, then peel off skin and cut into chunks, removing any blemished or overly stringy spots. Cut into large chunks and puree completely in a food processor. Measure out one cup, then another 3/4 cup for the filling, which can be refrigerated.
   Note: If you don't have a food processor, the best way to puree the sweet potato is by forcing the warm baked potato chunks through a strainer. Press and scrape the puree with a plastic bowl scraper or sturdy spatula; you'll find that the tougher fibrous bits stay on the inside of the strainer and you can easily scrape the smooth puree from the bottom.
   
2. Combine warm water and yeast in bowl of stand mixer and set aside to dissolve, about 2 minutes. Add 1 egg and 1 1/8 cup flour and mix on low speed with paddle until fully combined, then set aside and allow to rise until doubled, about 30 minutes. Add sugar, salt, remaining eggs and flour and sweet potato puree and mix on low until completely combined, scraping bowl and beater as needed. On low speed, gradually add butter until completely combined, scraping as needed. Once all butter is incorporated and dough is uniform, transfer to a clean medium bowl and wrap tightly with plastic. Refrigerate at least 2 hours, up to 24 hours.
   
3. Set rack in center of oven. Preheat oven to 425°F. Brush insides of two loaf pans with butter. Divide dough in half. On a lightly floured surface, roll each piece of dough into an 8x12 inch rectangle. In a small mixing bowl, whisk together the sweet potato puree and egg yolks for the filling. Spread half the filling evenly onto each rectangle, then roll the rectangles tightly as you would for a jelly roll cake, creating two 8 inch rolled logs. Place each seam-side down into prepared pans and allow to rise until doubled in size, about 30 minutes. Once risen, melt a couple of pats of unsalted butter and brush gently onto each loaf. Bake for 15 minutes, then turn, brush with butter again and lower temperature to 350°F. Bake for 20-25 minutes. Allow loaves to cool fully before turning out. Wrap cooled loaves tightly in plastic and refrigerate or freeze until ready to use.
   
4. To Make French Toast: Set rack in center of oven and preheat oven to 375°F. Combine milk and butter in small saucepan and place over medium heat. Once butter is fully melted, add sugar, salt, vanilla and Allspice dram and whisk to dissolve sugar. Remove from heat. Place egg yolks in small mixing bowl and gradually pour in hot liquid, whisking constantly. Pour soak into shallow pan (a pie pan is great for this) and slice brioche into inch-thick pieces. Soak each slice of bread in liquid for 30 seconds on each size, then set on a rack over a baking sheet. Melt a couple pats of butter in a large frying pan, once foamy add two pieces of soaked bread and cook until golden, 2-3 minutes. Flip and repeat with other side, then transfer to rack and bake 5 minutes. Repeat to cook as many pieces as desired.
   Note: Soak will hold for up to 3 days in the refrigerator if you want to make it ahead or if you have leftovers. Whisk before using to break up any lumps of butter.
   
5. To Make Syrup: Combine sweet potato puree, syrup, orange juice, allspice and salt in small mixing bowl and whisk to combine. Pour generously over warm French toast.

Fall French 75

Special equipment

blender, fine mesh strainer

Ingredients

serves 1 cocktail, makes enough grape puree for 4 cocktails, active time 10 minutes, total time 10 minutes

• For the Concord Grape Puree:
• 1 1/2 cups Concord grapes, stems removed (about 8 ounces with stems)
• 1/4 teaspoon juice from 1 lemon
•  
• For the Cocktail:
• 1 ounce London dry gin, such as Beefeater
• 1/2 ounce St. Germain elderflower liqueur
• 1/2 ounce Concord grape puree
• 1/4 ounce juice from 1 lime
• 1/4 ounce simple syrup (see note above)
• 2 ounces chilled sparkling wine, or more to taste

Procedures

1. For the Concord Grape Puree: Puree the grapes in a blender on medium until only small pieces of skin remain. Strain through a fine mesh sieve, pressing and stirring the solids to extract as much liquid as possible. Discard the solids, stir the lemon juice into the the resulting liquid, and refrigerate if not using immediately.
   
2. For the Cocktail: Fill a cocktail shaker with ice and add the gin, St. Germain, grape puree, lime juice, and simple syrup. Shake until well chilled, about 20 seconds. Strain into a coupe glass or flute and top with 2 ounces sparkling wine.