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.

Summer Stuffed Heirloom Tomatoes

Ingredients

serves Serves 4, active time 30 minutes, total time 45 minutes

• 4 large Brandywine tomatoes
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, chopped
• 3/4 cup chopped yellow summer squash
• 3/4 cup chopped zucchini
• 3/4 cup chopped, peeled eggplant
• 3/4 cup chopped red or green bell pepper
• 2 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 tablespoons chopped fresh basil

Procedures

1. Preheat the oven to 375 degrees.
   
2. Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
   
3. In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
   
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and sauté until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
   
5. Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
   
6. Variation: Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.

Stuffed Mirliton

Ingredients

serves serves 8 to 16, active time 1 1/2 hours, total time 3 1/2 hours

• Basic Creole Seasoning
• 1 1/2 tablespoons table salt
• 1/2 tablespoon kosher salt
• 1 1/2 tablespoons ground cayenne
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon ground white pepper
• 2 1/2 tablespoons sweet paprika
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon celery seed
•  
• 8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight)
•  
• Stuffing
• 3/4 pound medium shrimp, peeled and deveined
• 1 teaspoon Basic Creole Seasoning Blend
• 1/2 teaspoon cayenne pepper
• 1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons
• 1 yellow onion, chopped
• 2 celery stalks with leaves, finely diced
• 1/4 large green bell pepper, seeded and chopped
• 1/4 cup minced fresh flat-leaf parsley
• 3 tablespoons finely chopped green onions, white and tender green parts
• 2 1/2 tablespoons finely chopped garlic
• 1/2 cup very fine dried bread crumbs, plus about 5 tablespoons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg, lightly beaten

Procedures

1. Make the creole seasoning: Combine all the ingredients for the seasoning in a blender or food processor and process until thoroughly mixed. Use immediately, or store in an airtight container for up to 4 weeks.
   
2. Prepare the mirlitons: Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
   
3. Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
   
4. Preheat the oven to 350°F.
   
5. To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
   
6. Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
   
7. Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
   
8. Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
   
9. Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
   
10. Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.