Cinnamon Toast Crunch® Coated Apple Stuffed French Toast Recipe

1. Heat 3 tablespoons butter in large nonstick skillet over medium heat. When the foaming subsides, add apples and cook, stirring occasionally, until apples have softened and are beginning to caramelize, 8 to 10 minutes. Sprinkle 2 tablespoons granulated sugar and 1⁄4 teaspoon cinnamon over apples. Cook until apples are golden, about 2 minutes more. Transfer apples to bowl and let cool.

2. Whisk milk, cream, eggs, brown sugar, salt, and vanilla in shallow bowl until combined. Toss 2 cups Cinnamon Toast Crunch® cereal and almonds in pie plate to combine. Stir mascarpone with remaining 4 teaspoons granulated sugar until smooth.

3. Cut 1 inch slices of French bread on the bias. Carefully slice a deep pocket into each piece. Spread cream cheese mixture into each pocket, then fill with cooked apples.

4. Heat 1 tablespoon butter in large clean nonstick skillet over medium-low heat. Dip each filled French toast into egg-milk mixture (soaking well) and then coat well with Cinnamon Toast Crunch® cereal mixture, pressing to adhere. Place 4 pieces in pan and cook until cooked through and golden brown on both sides, pressing gently with spatula and adding extra butter as needed, about 3 minutes per side. Repeat with remaining pieces of bread. Serve with powdered sugar and remaining Cinnamon Toast Crunch® cereal sprinkled over the top.

Special Equipment

12-inch nonstick skillet