Title: Apple-walnut french toast - country living
 Categories: .cl, Brunch, Breakfast
      Yield: 2 Servings
 
           1/2 8 oz pk cream cheese
      1 md Granny Smith apple; peeled,
           -quartered, and cored
    2/3 c  Finely chopped walnuts
      3 tb Light-brown sugar
  1 1/2 tb Butter
      5 tb Plus 1/2 C sugar
      2 lg Eggs
    1/4 c  Heavy cream
      1 tb Applejack or brandy
    1/8 ts Ground nutmeg
    1/8 ts Ground cinnamon
    1/8 ts Ground mace
  4 3/4    Inch slices challah or
           -brioche
      2 ts Lemon juice
           Fresh mint sprigs; (opt.)
 
  1. Make cream-cheese spread: In food processor fitted with chopping
  blade, process cream cheese, 2 apple quarters, 2 T walnuts, and the
  brown sugar until pureed. Refrigerate until ready to use on the toast.
  
  2. Make walnut brittle: In small sauce-pan, melt 1/2 T butter over low
  heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring constantly,
  until sugar carmelizes or turns golden brown-about 10 minutes. Remove
  from heat and immediately pour mixture onto lightly greased baking
  sheet. Let cool completely. Break into pieces when cool.
  
  3. Make French toast: Heat oven to 350'F. In medium bowl, combine
  eggs, 1/2 C heavy cream, the applejack, nutmeg, cinnamon, mace, and
  remaining walnuts. Soak bread in mixture, turning to coat both sides
  of slices. Set aside.
  
  4. Meanwhile, make caramel sauce: In small saucepan, over medium-low
  heat, cook remaining 1/2 C sugar and the lemon juice until sugar
  carmelizes or turns golden. Reduce heat to low and gradually whisk in
  remaining 1/4 C heavy cream until well mixed. Keep sauce wann over
  low heat.
  
  5. In large skillet, melt 1/2 T butter; add bread slices and cook
  until golden brown on both sides. Transfer slices to a baking sheet.
  Cut slices in half diagonally. Divide cream-cheese spread evenly
  among the slices. Bake 5 to 10 minutes or until cheese spread is
  wartn. Meanwhile, thinly slice remaining apple quarters. In same
  skillet, melt remaining butter and saute apple slices.
  
  6. To serve, pour caramel sauce onto 2 plates. Place 4 half-slices
  French toast diagonally on each plate and top with sauteed apple
  slices. Sprinkle walnut brittle over top. Garnish plates with fresh
  mint sprigs, if desired.
  
  Nutritional information per serving-protein: 28 grams; fat: 95 grams;
  carbohydrate: 176 grams, fiber: 7 grams; sodium: 936 milligrams;
  cholesterol: 415 milligrams; calories: 1,636.
  
  Country Living/Feb/93