Stuffed French toast with Rum-Gazed Apples

Stuffed French toast with Rum-Gazed Apples


Rum-Glazed Apples (recipe follows)
½ cup low-fat ricotta cheese
1 (3-ounce) package cream cheese
2 teaspoons sugar
1 to 2 teaspoons milk, plus 1/2 cup milk, divided
4 (1/2-inch thick) slices French bread
1 tablespoon butter
2 eggs

Prepare rum-glazed apples and set aside.

Cream ricotta cheese, cream cheese, and sugar together in a bowl.
Stir in 1 to 2 teaspoons milk, if necessary, to make an easy-to-
spread filling. Spread on 2 slices of bread. Top with the remaining
two bread slices.

Melt butter in large skillet.

Beat together remaining 1/2 cup milk and eggs in a shallow bowl.
Holding sandwich, dip into egg mixture, coating both sides. Add
sandwiches to skillet. Brown over medium heat for 3 to 5 minutes per
side. Remove from heat, cut sandwiches in half and serve with Rum-
Glazed Apples.

Rum-Glazed Apples:

1 tablespoon butter
1 large apple, unpeeled, cored, and cut
into 1/4-inch thick slices
2 tablespoons dark rum
¼ cup maple syrup
¼ teaspoon cinnamon
Pinch of salt
2 tablespoons chopped walnuts

Melt butter in medium skillet. Add apple slices and sauté 2 minutes
or until golden. Add rum and cook over high heat 1 minute or until
liquid evaporates by half. Add maple syrup, cinnamon, salt and
walnuts. Heat through.

Servings: 2

B-man :wink: