Apple Pecan Stuffed French Toast
- 1 8 oz. package cream cheese
- 1 tsp. vanilla
- 1/2 cup pecans, chopped
- 1 16 oz. loaf, French bread
- 4 eggs
- 1 cup Hood® Golden Eggnog
- 1/2 tsp vanilla
- 1/2 tsp nutmeg
- 2 cups granny smith apples, thinly sliced
- 1/2 cup apple cider
- 1 1/2 cups caramel sauce
- Hood® Instant Whipped Cream
Beat together cream cheese and a teaspoon of vanilla until fluffy.
Stir in nuts and set aside.
Cut bread into 10 to 12 1/2-inch slices. Cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of cheese mixture.
Beat together eggs, Eggnog, 1/2 teaspoon vanilla, and nutmeg.
Using tongs, carefully dip the filled bread slices in egg mixture; be careful not to squeeze out filling.
Cook on both sides until golden brown.
Meanwhile, cook apples and juice in a medium pan over medium/low heat until apples are tender. Place on hot French toast.
Drizzle caramel sauce on top and top with Instant Whipped Cream.