Apple Maple Bacon Stuffed Cinnamon Raisin French Toast
8 Slices Martin’s Cinnamon Raisin Swirl Potato Bread
¾ Cup Half and Half
1 Tablespoon of Granulated Sugar
½ Teaspoons Vanilla
2 Tablespoons Butter
2 Ounces Arla Cream Cheese, softened
1 Tablespoon Powdered Sugar
5 Ounces Dole Chef Ready Cut Apples, thawed
½ Teaspoons Cinnamon
For Maple Bacon
4 Slices Thick Cut Bacon
¼ Cup Brown Sugar
¼ Cup Pure Maple Syrup
Prepare maple bacon: Place brown sugar in small bowl and pour maple syrup into a separate small bowl. Dredge each slice of bacon into brown sugar and then into maple syrup. Place bacon on baking sheet covered with parchment paper.
Bake in a preheated oven at 350 degrees for about 15-18 minutes. Watch closely so it does not burn. Set aside.
In a medium bowl, whisk together eggs, half and half, granulated sugar, and vanilla.
Dip each slice of Martin’s Cinnamon-Raisin Swirl Potato Bread into egg mixture.
Heat a large skillet over medium-low heat and melt butter.
Add the soaked slices of Martin’s Cinnamon-Raisin Swirl Potato Bread to the hot skillet and cook for about 4 minutes on each side until the outside is a light golden brown and inside is heated through. When cooked, remove French toast to a serving platter or individual serving plates.
In a small bowl, stir together softened cream cheese and powdered sugar.
Spread cream cheese mixture on top of half of the slices of French toast.
Spoon about 2-3 tablespoons of the apple pie filling on top of the cream cheese on each piece of French toast.
Sprinkle each with a dash of cinnamon.
Divide crumble bacon evenly among the four apple-covered slices of French toast and place bacon pieces on top of apple pie filling.
Cover the top of each diced Apple Maple Bacon Stuffed Cinnamon Raisin French Toast with one slice of cooked French toast.
Drizzle each serving of Apple Maple Bacon Stuffed Cinnamon Raisin French Toast with maple syrup and sprinkle with a dusting of powdered sugar.