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 350F. 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 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 824 (75%)|
|Amt Per Serving||% DV|
|Total Fat 91.5g||122 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 41.9g|
|Cholesterol 1100.8mg||339 %|
|Sodium 424.7mg||15 %|
|Potassium 745.6mg||20 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 29.5g|
|Protein 44.2g||63 %|
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Calories per serving: 1095
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