For the filling:
8 oz. cream cheese, at room temperature
2 TBS sugar
1/2 tsp. ground cinnamon
1/4 cup sour cream
1 cup coarsely chopped apple
For the French toast:
6 slices (1 1/2 inches thick) Delicious Orchards Challah Bread
6 large eggs
1/2 cup heavy cream
1 1/2 TBS unsalted butter
1 1/2 TBS corn oil
For the syrup:
1 cup of Delicious Orchards Apple Cider
3/4 cup light brown sugar
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
2 TBS unsalted butter
THE FILLING
In a medium bowl, combine cream cheese, sugar and cinnamon and beat with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minute. Gently stir in the sour cream and apple until just combined. Create a pocket in each slice of bread by inserting a sharp knife into the center of the top crust and then working the knife in both directions, cutting to within 3/4 inch of the sides and bottom (be careful not to puncture the sides). Squeeze the bread gently to part the opening. Spoon in 2 or 3 tablespoons of the prepared filling until the pocket is full. The amount will depend on the size of the bread. Tap the bread on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel. In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate. When ready to serve, heat the oven to 375 degrees. Lightly grease the baking sheet and set aside. In a large skillet, heat the butter and oil over medium-high heat until the butter is melted and foamy. Saute as many pieces of French toast as will fit comfortably in the pan one at a time, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Place the sauteed French toast on the greased baking sheet and bake until filling is heated through, 6-8 minutes.
SYRUP
In a medium saucepan, whisk the apple cider, brown sugar, cloves and cinnamon. Bring the mixture to just a boil and then lower the heat and simmer until thickened and reduced to about 1 cup, 8 to 10 minutes. Stir in the butter until melted. Serve warm over stuffed French toast.
