Stuffed French Toast

We're making Stuffed French Toast with Jennifer Chapman of DeWolf Tavern.

Ingredients:
Brioche French toast
Cream cheese frosting
apple cranberry sauce
whipped cream
granola

Pre heat oven to 300 degrees

For French Toast:
Butter for pan
8 Slices of Brioche or thick white bread
1 c Half and Half
3 large eggs
Pinch of salt
¼ c white granulated sugar
¼ c Orange juice
1 tsp pure vanilla extract

Pre-heat griddle pan or sautee pan to medium heat.
All all ingredients except butter and bread to a large mixing bowl. Whisk together ingredients until well combined and the mixture is like a custard consistency.
Put butter onto pan
Dip bread pieces one by one in the custard mixture then onto the pan; letting the excess drip back into the bowl.
Cook each piece of bread until it is no longer soft and it is golden brown.
Set aside and keep warm.

For Whipped Cream cheese filling:
3 c Cream cheese, room temperature
½ c white granulated sugar
In a large bowl; whisk sugar and cream cheese until it is smooth and has no lumps.

For Apple-Cranberry Filling:
2 c Thinly sliced apples; we like granny smith at DeWolf but any combination is fine.
1 c frozen or fresh cranberries
Juice from half of a lemon
½ tsp ground cinnamon
1 c white granulated sugar

Slice and peel apples and add to a large sautee pan along with cranberries, lemon juice, cinnamon and sugar.
Turn pan onto medium heat and cook until cranberries burst and apples are soft but still hold their shape.

Assembly:
On the bottom of a 9x9 cake pan; put four pieces of French toast on the bottom filling any cracks.
Layer a thin layer of the cream cheese mixture on top of the toast
On top of the cream cheese; spread a layer of the apple and cranberry mixture on top
Repeat layers once more. Bake for about 10 minutes, just so that the cream cheese mixture warms up.
Cut out slices and serve with whipped cream and some of the apple-cranberry mixture.