Cinnamon raisin French toast blends the flavors of a cinnamon roll with the textures of French toast to produce a sweet, comforting dish. Cinnamon raisin bread is dipped in a light egg custard and topped with apples that have been caramelized in apple brandy, and dollops of whipped cream cheese. Perfect to warm your soul on a crisp, cold morning, this dish will be a hit at your next brunch.
Put 4 oz of cream cheese and ½ cup of heavy cream in a bowl and whisk until smooth. Refrigerate until ready to use.
Peel and core 3 apples. Slice into ¼ inch wedges.
Toss apple wedges with 2 tablespoons apple brandy, ¼ cup granulated sugar, and a pinch of table salt.
Melt 3 tablespoons of butter in a non-stick skillet and add the apples.
Sauté for 10 minutes, stirring to rotate the apples. Allow juices to simmer and remove from the heat once the apples soften.
Whisk together 3 large eggs, 1 cup milk, and a pinch of salt until smooth. Place in a shallow baking dish.
Dip the bread in the egg mixture (do not soak).
Melt 1-2 tablespoons of butter in a non-stick skillet and fry the bread for 2-3 minutes per side. Fry several slices of bread at a time, but do not crowd the pan. Repeat with all slices of bread.
Place 2 slices of French toast on a plate. Top with caramelized apples, being sure to add any juices that might still be in the pan, whipped cream cheese, and toasted pecans if using.