Brioche French Toast Stuffed with Apple, Raisins and Pecans

1. 1

   Preheat the oven to 350.

2. 2

   Spread the pecans on a pie plate and toast for about 8 minutes.

3. 3

   Let cool.

4. 4

   Finely chop the pecans and transfer to a bowl.

5. 5

   Add the applesauce, raisins and cinnamon.

6. 6

   Spread the filling on 6 of the bread slices, top with the remaining slices and close.

7. 7

   In the pie plate, beat the eggs with the cream, sugar and vanilla.

8. 8

   Dip the sandwiches in the eggs and transfer to a baking sheet.

9. 9

   In each of 2 large nonstick skillets, melt half of the butter in the oil.

10. 10

    Add the French toast and cook over moderate heat, turning once, until browned and cooked through, 5 minutes.

11. 11

    Dust with confectioners' sugar and serve with sweetened whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.