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1
Preheat oven to 350F Grease or spray with cooking oil a medium sized baking sheet.
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2
Don't divide the crescent rolls.
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3
Lay them out completely flat on the baking sheet.
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4
Then separate them into four keeping two together to create four rectangles.
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5
Beat together the cream cheese, butter, powdered sugar and vanilla.
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6
Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
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7
Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle.
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8
Try to even out the dough and make sure there are no holes otherwise your filling will leak out.
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9
Bake for 10-15 minutes until lightly browned.
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10
While baking, cut up apples into slices.
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11
Melt the butter in a medium or large skillet.
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12
Add in the apples, apple juice, and lemon juice.
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13
Cook over medium heat, stirring the apples occasionally so they won't burn.
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14
When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick.
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15
Set aside.
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16
When the toast is finished baking cool for 3-5 minutes.
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17
Beat the eggs, sugar, and vanilla until blended.
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18
In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side.
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19
Brown in skillet about 2 minutes to each side, continue with other three pieces.
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20
Sprinkle the finished french toast with powdered sugar if desired.
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21
Top with the apples, and cool whip or ice cream.
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22
Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
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23
* Stuffed french toasts can be made in advance and frozen until ready to serve.
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24
Bake about 10-15 minutes or until completely warmed through.
