French Apple Raisin Breakfast Sandwiches Recipes

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
• In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Steps:

• In a large baking dish, whisk eggs, milk, and cinnamon. Set aside. Place the bread slices in the egg mixture. Let soak until the egg mixture is completely absorbed into the bread, turning over occasionally, for 1 to 2 minutes. Heat a griddle over medium low heat. Add the butter and melt. Cook the bread on the griddle until brown and heated through, about 2 to 4 minutes per side. Make 2 sandwiches with the bread and apple pie filling. Cut each sandwich in half. Transfer to plates and serve with additional butter. Top with powered sugar, if desired.

Steps:

• Spread peanut butter over bread. Top with apple and raisins; sprinkle with cinnamon.