Caramel Apple Cinnamon Swirl French Toast
1 Loaf Martin’s Cinnamon-Raisin Swirl Potato Bread
1/2 Cup Heavy Cream
1 Tablespoon Brown Sugar
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Vanilla Extract
Cream Cheese Filling:
12 Ounces Cream Cheese, softened
¼ Cup Powdered Sugar
1/2 Teaspoon Pumpkin Pie Spice
4 Tablespoons Butter
2 Large Gala Apples, peeled
1/3 Cup Brown Sugar
Pinch of Ground Cinnamon
3/4 Cup Maple Syrup
1/4 Cup Prepared Caramel Sauce
1 Teaspoon Pure Vanilla Extract
Place a wire rack-lined baking sheet in the oven and warm to 200° Fahrenheit.
Prepare cream cheese filling: In a large bowl, blend ingredients using hand mixer until smooth.
Prepare maple-caramel syrup: In a small sauce pan on low heat, whisk together maple syrup, caramel sauce, and vanilla extract. Keep syrup on low heat until ready to serve.
Cook caramelized apples by heating a large frying pan over medium-high heat. Add butter. Once butter is melted, add sliced apples and sauté for 5-7 minutes until soft.
Add the 1/3 cup of brown sugar and a large pinch of cinnamon to pan. Cook for 2-3 minutes. Remove from heat and set aside to stay warm.
In a large bowl, add eggs, heavy cream, brown sugar, pumpkin pie spice, and vanilla extract. Whisk thoroughly until well combined.
Heat a large frying pan over medium heat and coat generously with butter. Dip a slice of Martin’s Cinnamon Raisin Swirl Bread into batter to cover both sides. Place bread onto the warm buttered pan and cook for 2-3 minutes per side.
Once cooked, place French toast onto the baking sheet in the oven to keep warm. Repeat until all bread slices are cooked.
To assemble, place one slice of French toast onto a plate and spread with spiced cream cheese. Add caramelized apples and another slice of French toast. Top with warm maple-caramel syrup, a dusting of powdered sugar, and whipped cream.