Cinnamon Apple Yogurt Stuffed French Toast

Weeks back, the idea of French toast pranced in my mind. Soft, luscious bread coated in a cinnamon and egg, grilled to perfection, warm, drizzled in maple syrup, and stuffed to the brim.

That's right. Stuffed.

Maybe I'm just really late to the party, but I hadn't heard of stuffed french toast until a few years back. I was channel flipping when I came across an episode with Bobby Flay (boo hiss) and a New Jersey spot called La Isla.  This place renown for it's guava and strawberry stuffed french toast. The sheer thought makes me feverish with desire!

With some challah bread we happened to pick up at the grocery store, I decided to take a run at the stuffed French toast game. One quick google image search for "stuffed french toast" took me to Tasty Kitchen.  I'll admit, the pretty pictures drew me right in! No guava lying around... nor cream cheese.. nor strawberries.

Apples. Victims of circumstance. 

Made a few quick adaptions and came out with these scrumptious  Cinnamon Apple-Yogurt Stuffed French Toast. Is it french toast if challah bread is used? Is that some sort of technical foul?

Either or. It's tasty and simple. They key is making a good cut in the bread to make a pocket of flavor. Stuff as much filling in as possible. The bread lovingly soaks up the flavor.

The moral of the story: stuff your toast kids.

Cinnamon Apple Yogurt Stuffed French Toast
inspired by Tasty Kitchen
2-3 medium sized honey crisp apples, peeled and chopped
1/3 cup raisins (optional)
1 tablespoon granulated sugar
spritz of lemon juice
1 loaf challah or french bread

3-6 tablespoons apple butter (you decide)
8 ounces plain yogurt
3 eggs
1 tablespoon Cinnamon
½ cups milk
2 tablespoons unsalted butter

Preheat oven to 350.

Make the Apple Filling: Peel, core, and slice the apples into small cubes. Toss the apple pieces with the sugar, raisins, and lemon juice. Bake the apple filling in an 8-inch square baking pan for 10 minutes. Remove from the oven and set aside. 

Heat skillet or electric griddle to 325 to 350 degrees.

Cut challah into 2ish inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, mix the yogurt and three tablespoons of apple butter. Add the baked apple/raisin mixture.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet lined with parchment paper.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown.

When done cooking, serve immediately with maple syrup. Dust with powdered sugar if you're feeling fancy.