Stuffed Cinnamon-Pecan French Toast
8 ounces cream cheese, softened
1/2 cup chopped pecans
4 tablespoons apple butter
8 slices cinnamon-raisin swirl bread
1/4 cup granulated sugar
1 cup half-and-half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Extra butter to grease baking sheet
Warm maple syrup
Combine cream cheese, pecans and apple butter. Spread evenly on one side of each slice of bread. Put bread slices together, cream cheese side to cream cheese side, to form a sandwich.
Beat together eggs and sugar. Beat in half-and-half, vanilla extract and salt. Pour into a 13 x 9-inch baking dish. Place sandwiches into egg mixture and turn over several times. Cover with plastic wrap and refrigerate for two hours or overnight.
Preheat oven to 400 degrees F. Butter a baking sheet.
Using a large spatula, lift the sandwiches onto the prepared baking sheet. Discard remaining egg mixture. Brush 1 tablespoon melted butter over the sandwiches. Bake 10 minutes. Turn, brush with remaining butter and bake 8 to 10 minutes more until bread is puffed and golden brown. Sprinkle with confectioners’ sugar.
Serve with warm maple syrup.