What better way to kick off Autumn than waking up to the smell of warm, sweet spices drifting through that bedroom door? That nostalgic aroma of apple harvest symbolizes just how colorful mornings can be. French toast, served with butter and maple syrup, is traditionally made with thick slices of bread, soaked in a mixture of beaten eggs.

But what if there was a seasonal twist?

Apple pie stuffed French toast rolls is a tasty, filling breakfast that combines the warm spice
flavor of apple pie with the eggy, pan-fried taste of French toast, topped with cinnamon
sugar.

Let’s get started:
Prep Time: 20 min. Cook Time: 10 min. Servings: 3 people

Ingredients
For the filling:
• 1 tbsp butter
• 3 apples, peeled and cut into small
pieces
• ¼ cup brown sugar (or more, to
taste)
• 1 tsp cinnamon
• 1 tsp nutmeg
• pinch salt
• splash of vanilla extract
• 1tbsp water
• 3 tbsp cornstarch
For the French Toast:
• 10-12 slices of bread
• 2 large eggs
•½cup milk
• 1 tbsp granulated sugar
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• pinch of salt ( optional, but
recommended)

Instructions

For the filling:
Melt butter in a medium pot, then add apples, spices, salt, brown sugar, and a little water (just
enough to cover the apples).
Cook on medium/low heat until the apples are soft, usually about 5-20
min. For more flavor, simmer on low for about an hour. Towards the end of cooking, add the vanilla.
In a separate bowl, combine the cornstarch and water and mix until combined. Add to the apple
mixture and mix until the mixture thickens. The mixture should be slightly thick.
Set apple filling aside in a bowl.

For the French toast:
In a bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla, and a pinch of salt well until
combined and smooth.
Remove the bread crusts, and flatten each slice with a rolling pin.
Spread apple filling along one edge of a bread slice and roll it up gently, but tightly into a log.
Continue with the remaining bread.
Heat a pan over medium heat and melt about 1 tbsp of butter. Coat the rolls in the egg mixture and
place seam side down. Cook 3-4 rolls at a time.
When browned, turn a quarter turn and continue until all sides are cooked and browned nicely.
Continue until all rolls are cooked.
Roll or top with cinnamon sugar. Serve warm and dip in maple syrup or
caramel if desired.