Cinnamon Toast With Apple And Cream Cheese Recipes

Steps:

• Spread cinnamon raisin bread with cream cheese. Top with apple slices.

Steps:

• Preheat oven to 375°.
• Arrange half the bread cubes in an 8-inch baking dish.
• Distribute the cream cheese cubes evenly over the bread.
• Distribute the chopped apple over the top, and cover with the remaining bread cubes.
• Beat the eggs, milk, and cinnamon together; pour over all.
• Bake for 35 minutes, uncovered.
• Sprinkle with powdered sugar before serving.
• *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed.
• *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed.
• *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.

Steps:

• In a large skillet, saute apple slices in 1 teaspoon butter until tender. Meanwhile, in a small skillet, cook and stir the walnuts and honey over medium heat for 2-3 minutes or until lightly toasted., In a small bowl, beat the cream cheese, confectioners' sugar and cinnamon until smooth. Stir in walnut mixture. Spread over two slices of bread; layer with Muenster cheese, apple slices and remaining bread. Spread remaining butter over the outsides of each sandwich., In a large nonstick skillet coated with cooking spray, toast sandwiches for 1-2 minutes on each side or until golden brown and cheese is melted.

Steps:

• In medium bowl, stir together cream cheese, confectioners' sugar, 1/2 t cinnamon and the ginger until combined well; set aside.
• In large bowl, toss together apples, granulated sugar and 1 t cinnamon.
• In a large nonstick skillet, melt 4 T butter over high heat.
• Add apple mixture and cook, stirring occasionally, until just softened, about 8 minutes.
• Remove from heat.
• In a 13-by-9-inch shallow dish, whisk together milk, eggs, and remaining 1/2 t cinnamon; set aside.
• Spread a heaping 1/4 cup cream-cheese mixture onto each of 4 bread slices.
• Top each with 2 T nuts and 6-8 apple slices.
• Cover with remaining 4 bread slices to make sandwiches.
• Soak 2 sandwiches at a time in milk-egg mixture 5 minutes per side.
• Add maple syrup to remaining apples in skillet and stir to combine.
• Heat a griddle or large nonstick skillet over medium-high heat.
• Add 1 T oil and 1 T butter to pan.
• Add 2 sandwiches and cook, turning once, until golden brown, 6-8 minutes.
• Repeat with remaining 1 T oil, 1 T butter and the sandwiches.
• Cut sandwiches in half and serve immediately topped with apples in syrup.
• Garnish with toasted nuts, if desired.

Steps:

• In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use.
• Preheat oven to 500 degrees F (260 degrees C).
• Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup.
• Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.