Caramelized Apple Stuffed French Toast

Caramelized Apple Stuffed French Toast


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Each time you take a bite of these caramelized apple stuffed french toast, your mouth will savor the flavor of warm apples and lemon zest. Stuff as much as you want into this French toast; by the end of brunch, you'll be stuffed! This decadent recipe is perfect for your next brunch and is just like IHOP's.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

3-4 servings


  • Filling
  • 1 1/3 C. cottage cheese
  • 3 T. agave nectar
  • 1/2 tsp. ground cinnamon
  • 1 tsp. freshly grated lemon zest
  • Apples
  • 2 T. unsalted butter
  • 3 green apples, peeled, cored, and sliced
  • 1 tsp. ground cinnamon
  • 1/2 C. agave nectar
  • French toast
  • 8 slices bread
  • 5 large egg whites
  • 2 C. milk
  • 1 tsp. vanilla extract
  • salt
  • 1/4 C. light agave nectar

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Lightly oil a baking sheet and set aside. Spray a large nonstick skillet with nonstick spray. Preheat the oven to 350 degrees Fahrenheit.
To make the filling, mix together all the ingredients in a bowl.
To make the French toast, lay out four slices of bread on a clean work surface and spread evenly with the filling mixture. Place the remaining slices of bread on top, sandwich-style. Cut each "sandwich" diagonally and set aside. Whisk together the eggs, milk, vanilla extract, salt, and agave nectar. Soak the sandwich halves in the egg mixture, turning them over until both sides are moist. In the prepared skillet, saute the sandwiches over medium heat. Brown one side, then carefully turn to brown the other side. Remove from the pan and place on the prepared baking sheet. Bake for 15 minutes, or until cooked through and hot on the inside.
To prepare the apple topping, melt the butter in a large saute pan, add apples, and saute over medium heat until softened, about five minutes, stirring often. Add the cinnamon and agave nectar and cook together for a few minutes until the mixture is bubbly and the apples are tender. Spoon the mixture over the French toast.

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