Yield: 2 servings
|½||8-oz pk cream cheese|
|1 medium||Granny Smith apple, peeled, quartered, and cored|
|⅔ cup||Finely chopped walnuts|
|3 tablespoons||Light-brown sugar|
|5 tablespoons||Plus 1/2 C sugar|
|¼ cup||Heavy cream|
|1 tablespoon||Applejack or brandy|
|⅛ teaspoon||Ground nutmeg|
|⅛ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground mace|
|4||3/4-inch slices challah or brioche|
|2 teaspoons||Lemon juice|
|Fresh mint sprigs (opt.)|
1. Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 T walnuts, and the brown sugar until pureed. Refrigerate until ready to use on the toast.
2. Make walnut brittle: In small sauce-pan, melt ½ T butter over low heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring constantly, until sugar carmelizes or turns golden brown-about 10 minutes. Remove from heat and immediately pour mixture onto lightly greased baking sheet. Let cool completely. Break into pieces when cool.
3. Make French toast: Heat oven to 350'F. In medium bowl, combine eggs, ½ C heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts. Soak bread in mixture, turning to coat both sides of slices. Set aside.
4. Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining ½ C sugar and the lemon juice until sugar carmelizes or turns golden. Reduce heat to low and gradually whisk in remaining ¼ C heavy cream until well mixed. Keep sauce wann over low heat.
5. In large skillet, melt ½ T butter; add bread slices and cook until golden brown on both sides. Transfer slices to a baking sheet.
Cut slices in half diagonally. Divide cream-cheese spread evenly among the slices. Bake 5 to 10 minutes or until cheese spread is wartn. Meanwhile, thinly slice remaining apple quarters. In same skillet, melt remaining butter and saute apple slices.
6. To serve, pour caramel sauce onto 2 plates. Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices. Sprinkle walnut brittle over top. Garnish plates with fresh mint sprigs, if desired.
Nutritional information per serving-protein: 28 grams; fat: 95 grams; carbohydrate: 176 grams, fiber: 7 grams; sodium: 936 milligrams; cholesterol: 415 milligrams; calories: 1,636.
Country Living/Feb/93 Scanned & fixed by DP & GG