Stuffed French Toast Covered in Fried Apples

Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a recipe I came up with after experimenting with several other recipes. My husband and I love Ihop's Stuffed French Toast and I decided I was going to come up with one for us. You can use any fruit topping and it will still be delicious, apples are just a personal favorite of mine. I used french vanilla ice cream because that tastes great with apples, but experiment and have fun, this can be kind of rich so you will only want to eat one or two yourself.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease or spray with cooking oil a medium sized baking sheet.
  2. Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then separate them into four keeping two together to create four rectangles.
  3. Beat together the cream cheese, butter, powdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
  4. Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
  5. While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
  6. When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
  7. Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
  8. * Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.

Reviews

(3)
Most Helpful

Idea and flavor is good but didn't work for me. Perhaps my crescent triangles were too warm. However, with the amount of filling called for in the recipe, I thought it could be divided over the 4 rectangles. I quickly learned it cannot. So, I put much less and was able to get them into triangles without them leaking. However, in those we couldn't really taste the cream cheese at all. So either leaked (I tried my best to pinch them and even sacrificed one rectangle for patches) or couldn't taste the cream cheese. The egg "batter" was just sweetened scrambled egg with some extract. It looked like scrambled egg stuck to the pastry triangles. I am, however, not giving up... I am thinking of this same type of thing but in a pan..Not sure if I can have more than a bottom layer of croissant and top. In between may not bake. I want to try -greased pan...bottom layer of croissant (not separated) then cream cheese layer, then top layer...bake golden... Add a batter with cream and eggs, sugar and extract and bake more til done. I will let you know how it comes out..... I love the idea and flavor... Maybe I screwed up but I tried to follow directions....

Jopalis June 24, 2007

Great recipe! I loved the flaky pastry instead of french bread. Make sure the crescent rolls are really cold when you work with them. Otherwise, they'll be difficult to stick together. We skipped the fried apples and just used some sliced strawberries and cool whip. It was delicious and I'll definitely be making it again.

orange-groves April 22, 2007

I have been searching for a recipe similar to Ihop's stuffed french toast but all the recipes I found used slices of bread which is not what IHOP uses. This is an excellent recipe!! My husband says he loves it even more than IHOP. I don't put the apples on it just the powdered sugar or strawberry syrup and it tastes amazing. Great job ChefChristina!

tayla911 February 27, 2007

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