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1.
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Make cream-cheese spread: In food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 Tablespoons walnuts, and the brown sugar till pureed.
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Chill till ready to use on the toast.
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2.
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Make walnut brittle: In small sauce-pan, heat 1/2 Tablespoons butter over low heat.
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Stir in 2 Tablespoons walnuts and 5 Tablespoons sugar.
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Cook, stirring constantly, till sugar carmelizes or possibly turns golden-about 10 min.
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Remove from heat and immediately pour mix onto lightly greased baking sheet.
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Let cold completely.
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Break into pcs when cold.
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3.
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Make French toast: Heat oven to 350'F.
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In medium bowl, combine Large eggs, 1/2 C heavy cream, the applejack, nutmeg, cinnamon, mace, and remaining walnuts.
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Soak bread in mix, turning to coat both sides of slices.
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Set aside.
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4.
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Meanwhile, make caramel sauce: In small saucepan, over medium-low heat, cook remaining 1/2 C sugar and the lemon juice till sugar carmelizes or possibly turns golden brown.
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Reduce heat to low and gradually whisk in remaining 1/4 C heavy cream till well mixed.
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Keep sauce wann over low heat.
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5.
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In large skillet, heat 1/2 Tablespoons butter; add in bread slices and cook till golden on both sides.
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Transfer slices to a baking sheet.
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Cut slices in half diagonally.
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Divide cream-cheese spread proportionately among the slices.
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Bake 5 - 10 min or possibly till cheese spread is wartn.
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Meanwhile, thinly slice remaining apple quarters.
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In same skillet, heat remaining butter and saute/fry apple slices.
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6.
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To serve, pour caramel sauce onto 2 plates.
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Place 4 half-slices French toast diagonally on each plate and top with sauteed apple slices.
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Sprinkle walnut brittle over top.
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Garnish plates with fresh mint sprigs, if you like.
