Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 8-oz pk cream cheese 1 tb Applejack or brandy
1 md Granny Smith apple, peeled, 1/8 ts Ground nutmeg
-quartered, and cored 1/8 ts Ground cinnamon
2/3 c Finely chopped walnuts 1/8 ts Ground mace
3 tb Light-brown sugar 4 3/4-inch slices challah or
1 1/2 tb Butter -brioche
5 tb Plus 1/2 C sugar 2 ts Lemon juice
2 Large eggs Fresh mint sprigs (opt.)
1/4 c Heavy cream

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 Scanned fixed by DP GG

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