Brioche French Toast Stuffed with Apple, Raisins and Pecans - Plan to Eat

Name: Brioche French Toast Stuffed with Apple, Raisins and Pecans - Plan to Eat
Total time: 45 min
Ingredients: Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 1⁄2cuppecans 1cupapplesauce 1⁄2cupgolden raisins Pinchcinnamon 112-ounce loaf of brioche—cut into 12 slices heels discarded4largeeggs beaten1⁄2cupheavy cream 2tablespoonssugar 1teaspoonpure vanilla extract 3tablespoonsunsalted butter 3tablespoonscanola oil Confectioners' sugar for dustingSweetened whipped cream for serving Save; 1⁄2cuppecans 1cupapplesauce 1⁄2cupgolden raisins Pinchcinnamon 112-ounce loaf of brioche—cut into 12 slices heels discarded4largeeggs beaten1⁄2cupheavy cream 2tablespoonssugar 1teaspoonpure vanilla extract 3tablespoonsunsalted butter 3tablespoonscanola oil Confectioners' sugar for dustingSweetened whipped cream for serving

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Brioche French Toast Stuffed with Apple, Raisins and Pecans - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 1⁄2cuppecans 1cupapplesauce 1⁄2cupgolden raisins Pinchcinnamon 112-ounce loaf of brioche—cut into 12 slices heels discarded4largeeggs beaten1⁄2cupheavy cream 2tablespoonssugar 1teaspoonpure vanilla extract 3tablespoonsunsalted butter 3tablespoonscanola oil Confectioners' sugar for dustingSweetened whipped cream for serving Save1⁄2cuppecans 1cupapplesauce 1⁄2cupgolden raisins Pinchcinnamon 112-ounce loaf of brioche—cut into 12 slices heels discarded4largeeggs beaten1⁄2cupheavy cream 2tablespoonssugar 1teaspoonpure vanilla extract 3tablespoonsunsalted butter 3tablespoonscanola oil Confectioners' sugar for dustingSweetened whipped cream for serving

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Instructions

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Preheat the oven to 350°. Spread the pecans on a pie plate and toast for about 8 minutes. Let cool. Finely chop the pecans and transfer to a bowl. Add the applesauce, raisins and cinnamon.Spread the filling on 6 of the bread slices, top with the remaining slices and close.In the pie plate, beat the eggs with the cream, sugar and vanilla. Dip the sandwiches in the eggs and transfer to a baking sheet.In each of 2 large nonstick skillets, melt half of the butter in the oil. Add the French toast and cook over moderate heat, turning once, until browned and cooked through, 5 minutes. Dust with confectioners' sugar and serve with sweetened whipped cream.