Fruit pie filling helps transform a classic breakfast/brunch dish into something special when it’s used to fill the center of this baked version, as well as in tandem with maple syrup for a final kick over the top.
slices thick Texas toast-style bread
qt. Lucky Leaf® Pie Filling
qt. Custard* (recipe below)
1/2 cups mascarpone cheese
1/2 tsp. ground cinnamon
1/2 qt. Fruited Maple Syrup, warm (recipe below)
oven to 350°F (conventional) or 300°F (convection).
2. Place a
layer of bread slices in the bottom of 2 full-sized, shallow greasedhotel pans, 12 slices per pan. Scoop/spoodle 1/4 cup
Lucky Leaf® Pie Filling into center of each slice of bread in each pan. Top
each slice of bread with another slice and tap down to seal.
Custard evenly over layer of bread slices in each pan, 1 qt. per pan. Cover and
refrigerate at least 4 hours or overnight before cooking.
4. When ready
to cook, bake pans of stuffed French toast in oven for 40–50 minutes or until
custard has solidified and is no longer soggy in center (will puff up a bit but
fall again once out of heat). Remove from heat and broil until golden brown.
Remove from heat and cool 10 minutes before cutting each pan into 12 French
toast portions and serving. Keep warm.
5. To Serve: For each serving, top each
portion of baked, stuffed French toast with 1 Tbsp. of mascarpone, a sprinkle
of cinnamon and 1/4 cup warm Fruited Maple Syrup.
*Custard (2 qt.)
16 large eggs
1 1/2 qt.
1. In a bowl,
whisk eggs and sugar until smooth. Whisk in milk and vanilla until smooth.
Chill until ready to use.
Fruited Maple Syrup (1 1/2 qt.)
3 cups Lucky Leaf® Pie Filling
3 cups maple
1. In a saucepan, heat Lucky Leaf® Pie Filling
and maple syrup until heated through. Do not boil. Keep warm until ready to
serve, or cool, place in a covered container and refrigerate until ready to