Day Two Hundred Five

Both of the girls have decided that Stuffed French Toast is peak awesomeness. I don't really know why, but if they're going to consider it to be a very special treat, I'm going to let it be a very special treat. The toppings change each time I make it based on what I have on hand, which right now happens to be apples. Lots of apples. And, of course, pumpkin because 'tis the season and all that.

The two go together so well.

Pumpkin Apple Stuffed French Toast

4 oz cream cheese, softened to room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
6 eggs
1 tablespoon milk
Brioche bread
Butter
3 small apples, cleaned and sliced
1/2 cup water
1 teaspoon cornstarch
1/2 cup pumpkin puree
1 teaspoon nutmeg
2 teaspoons cinnamon

1. In a small bowl, mix together the cream cheese, sugar, and vanilla extract.

2. In another bowl, whisk the eggs and milk.

3. Slap a layer of cream cheese between two pieces of bread then dip the "sandwich" in egg.

4. Melt a little butter in a large, nonstick skillet over medium heat. Toss your egg-coated "sandwich" into the pan. Cook until the bottom is lightly browned, flip, and cook on the other side. Repeat steps 3 and 4 until you're all cooked up. BTW, the one lesson I've learned about making french toast is that the temperature you cook it at is the most important part. My gas stove has to be on exactly "medium." Too hot and I burn the french toast and too cool results in rubbery french toast.

5. Toss the water in a saucepan. Whisk in the cornstarch and then begin to boil on high heat. Immediately add the apples and allow to cook until the apples are just about soft. Make sure to stir a lot.

6. Stir in the pumpkin, nutmeg, and cinnamon. If you want the topping to be more syrup-like, feel free to add water until you're happy with it. Also, give it a little taste test and add sugar if needed. It's done when you're happy with the crispness of the apples - I like them to still have a little shape, but not be crispy. It's your choice, though.

7. Toss a finished stack of french toast on a plate and top with the pumpkin apple mixture.