Cinnamon Apple Stuffed French Toast Bites

Name: Cinnamon Apple Stuffed French Toast Bites
Prep time: 30 min
Cook time: 20 min
Yield: 24 bites

french-toast apple cinnamon breakfast brunch stuffed bite-sized

Breakfast

These adorable French toast bites are stuffed with spiced apple compote and cream cheese, then rolled in cinnamon sugar for a portable breakfast treat that tastes like apple pie met French toast.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 20

Ingredients

1 loaf1 loaf brioche or challah bread, unsliced
3 medium3 medium Granny Smith apples, peeled and finely diced
45g3 tbsp butter (for apples)
75g1/3 cup brown sugar (for apples)
10ml2 tsp ground cinnamon (for apples)
2.5ml1/2 tsp ground nutmeg
15ml1 tbsp lemon juice
225g8 oz cream cheese, softened
60g1/2 cup powdered sugar
10ml2 tsp vanilla extract
6 large6 large eggs
240ml1 cup whole milk
120ml1/2 cup heavy cream
30ml2 tbsp maple syrup
2.5ml1/2 tsp salt
100g1/2 cup granulated sugar
15ml1 tbsp ground cinnamon (for coating)
60g1/4 cup butter (for cooking)
for servingfor serving caramel sauce
for servingfor serving whipped cream

Instructions

Cook 3 medium3 medium Granny Smith apples with 45g3 tbsp butter (for apples), 75g1/3 cup brown sugar (for apples), 10ml2 tsp ground cinnamon (for apples), 2.5ml1/2 tsp ground nutmeg, and 15ml1 tbsp lemon juice over medium heat 8-10 minutes until soft. Cool completely.
Beat 225g8 oz cream cheese with 60g1/2 cup powdered sugar and half the 10ml2 tsp vanilla extract until smooth.
Cut 1 loaf1 loaf brioche or challah bread into 24 cubes, about 5cm (2-inch) each. Cut pocket in each cube without cutting all the way through.
Fill each pocket with 5ml (1 tsp) cream cheese mixture and 5ml (1 tsp) apple mixture. Press edges to seal.
In shallow bowl, whisk 6 large6 large eggs, 240ml1 cup whole milk, 120ml1/2 cup heavy cream, 30ml2 tbsp maple syrup, remaining vanilla, and 2.5ml1/2 tsp salt.
In another bowl, mix 100g1/2 cup granulated sugar and 15ml1 tbsp ground cinnamon (for coating).
Heat 15g (1 tbsp) 60g1/4 cup butter (for cooking) in large skillet over medium heat.
Working in batches, dip stuffed bread cubes in egg mixture, allowing excess to drip off.
Cook 2-3 minutes per side, turning to brown all sides evenly.
Immediately roll hot French toast bites in cinnamon sugar mixture.
Keep warm in 95°C (200°F) oven while cooking remaining batches, adding butter as needed.
Serve warm with for servingfor serving caramel sauce and for servingfor serving whipped cream for dipping.

Ingredients

id: brioche_bread metric: 1 loaf imperial: 1 loaf name: brioche or challah bread, unsliced
id: granny_smith_apples metric: 3 medium imperial: 3 medium name: Granny Smith apples, peeled and finely diced
id: butter_apples metric: 45g imperial: 3 tbsp name: butter (for apples)
id: brown_sugar_apples metric: 75g imperial: 1/3 cup name: brown sugar (for apples)
id: cinnamon_apples metric: 10ml imperial: 2 tsp name: ground cinnamon (for apples)
id: nutmeg metric: 2.5ml imperial: 1/2 tsp name: ground nutmeg
id: lemon_juice metric: 15ml imperial: 1 tbsp name: lemon juice
id: cream_cheese metric: 225g imperial: 8 oz name: cream cheese, softened
id: powdered_sugar_filling metric: 60g imperial: 1/2 cup name: powdered sugar
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: eggs metric: 6 large imperial: 6 large name: eggs
id: whole_milk metric: 240ml imperial: 1 cup name: whole milk
id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream
id: maple_syrup metric: 30ml imperial: 2 tbsp name: maple syrup
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: granulated_sugar metric: 100g imperial: 1/2 cup name: granulated sugar
id: cinnamon_coating metric: 15ml imperial: 1 tbsp name: ground cinnamon (for coating)
id: butter_cooking metric: 60g imperial: 1/4 cup name: butter (for cooking)
id: caramel_sauce metric: for serving imperial: for serving name: caramel sauce
id: whipped_cream metric: for serving imperial: for serving name: whipped cream

Instructions

Cook {granny_smith_apples} with {butter_apples}, {brown_sugar_apples}, {cinnamon_apples}, {nutmeg}, and {lemon_juice} over medium heat 8-10 minutes until soft. Cool completely.
Beat {cream_cheese} with {powdered_sugar_filling} and half the {vanilla_extract} until smooth.
Cut {brioche_bread} into 24 cubes, about 5cm (2-inch) each. Cut pocket in each cube without cutting all the way through.
Fill each pocket with 5ml (1 tsp) cream cheese mixture and 5ml (1 tsp) apple mixture. Press edges to seal.
In shallow bowl, whisk {eggs}, {whole_milk}, {heavy_cream}, {maple_syrup}, remaining vanilla, and {salt}.
In another bowl, mix {granulated_sugar} and {cinnamon_coating}.
Heat 15g (1 tbsp) {butter_cooking} in large skillet over medium heat.
Working in batches, dip stuffed bread cubes in egg mixture, allowing excess to drip off.
Cook 2-3 minutes per side, turning to brown all sides evenly.
Immediately roll hot French toast bites in cinnamon sugar mixture.
Keep warm in 95°C (200°F) oven while cooking remaining batches, adding butter as needed.
Serve warm with {caramel_sauce} and {whipped_cream} for dipping.

Tips

Bread Choice: Day-old bread works best as it absorbs custard without falling apart. Brioche or challah are ideal for richness.

Filling Ahead: Make apple filling and cream cheese mixture night before for easy morning assembly.

Sealing Technique: Don't overfill or pockets won't seal. Use toothpick to secure if needed (remove before serving).

Even Cooking: Turn gently with tongs to brown all sides without losing filling.

Cinnamon Sugar: Roll while hot so coating sticks well. Can also use maple sugar for variation.

Baking Option: Place on greased baking sheet and bake at 190°C (375°F) for 15-18 minutes, turning once.

Serving Style: Thread on skewers for easy dipping at brunch buffets.

Storage: Best fresh, but can be refrigerated up to 2 days. Reheat in oven to crisp exterior.