Apple-Stuffed French Toast

We had some leftover round raisin challahs at work after the High Holy Days, so I took one home.  Not being a huge fan of raisin challah, but a big fan of French toast, this was a no-brainer.

It's very important for stuffed anything to cut your own out of a large piece.  This applies to bread, chicken, loin, roast, and veggies.  Buy an unsliced loaf of challah or brioche for any French toast, slice it to the thickness you want, and let it sit out overnight to dry out slightly.  It will absorb the egg better that way.

4 2"-thick slices of challah
1 apple, cored and thinly sliced
1 Tb brown sugar
2 Tb butter
1/2 tsp cinnamon
2 eggs
1 C milk

1.  In a skillet, melt 1 Tb butter.  Add apple slices and cook over medium heat until soft, about 10 minutes, add brown sugar and cook one more minute.  Set aside.

2.  While apples are cooking, slice a deep pocket into the challah pieces.  Make a slit in the bottom and cut all around, leaving about half an inch to the crust to hold the slices together.  In a bowl, beat together milk, egg, and cinnamon.

3.  Divide apple and stuff each pocket with its portion.  Place all of the slices in a baking dish and pour the custard over them.  Let soak 5 minutes, then turn over the slices and soak again, until all of the custard is absorbed and the pieces are evenly soggy.

4.  Preheat a large skillet over medium heat and melt remaining tablespoon of butter.  Transfer bread slices to skillet and cook about 5 minutes on each side, until egg is cooked.  Serve dusted with powdered sugar and syrup on the side.

This method also works with pears, peaches, cherries, bananas, and just about any fruit that you might want to stuff inside a piece of bread.

Difficulty rating  :)