Recipe: Swirly Apple Stuffed French Toast

This post is sponsored by Thomas' Breads and all opinions are my own.

I'm not much for specialty breads - except when it comes to swirly breads! I love them - it makes toast into a dessert! And now - I found a way for it to make french toast even better!!! Why? Because today is National French Toast Day! 

Thomas' Breads have three kinds of swirl bread out right now: Cinnamon, Cinnamon Raisin and Cranberry. I made a Thanksgiving Leftover Dip last week with the Cranberry bread.

But with the Cinnamon bread - I wanted to try something fun for National French Toast Day! So I made Stuffed French Toast with apple pie filling. It was super easy - which is always the way I roll. All you do is take Cinnamon Swirl Bread and then put pie filling in the middle - smush the edges and french toast it up!

You can serve this all sorts of ways - with powdered sugar, extra apple pie filling or syrup. I always love syrup - of course - but I was going to try powdered sugar but we didn't have any.

This is such a simple recipe and yet it's so much better than plain French toast. You only need to add one ingredient and blamo - you have fancy breakfast! Here's a fancier version that uses Apple Chutney - but you know me - I go to the cupboard first - and I had apple pie filling so that's what I used.

Swirly Apple Stuffed French Toast
  • 2 Tbsp Apple Pie Filling
  • 2 pieces Thomas' Cinnamon Swirl Bread
  • 1 Egg
  • 1/8 cup Milk/cream/half & half
  • Dash Vanilla
  • Dash Salt
  • Dash Pepper

- Heat a skillet on medium with cooking spray or butter
- On a cutting board, top one slice of swirl bread with apple pie filling 
- Top with 2nd piece of bread and pinch the edges together. They won't really stay together - but do the best you can
- In a bowl, wisk together egg, milk, vanilla, salt & pepper
- Dip apple stuffed sandwich in the egg mixture on both sides and add to hot pan
- Cook for approx 2 minutes until brown and flip for another 1-2 minutes on the other side
- Remove from heat and top with powdered sugar or syrup

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