Apple Stuffed French Toast with Cinnamon Syrup

   Since I am going to be a college widow again soon (the hubs and I are starting yet another semester on Monday) I felt like making one treat of a breakfast this morning since we have a jam packed weekend and I may not cook until finals are over in December (sarcasm . . . I hope)

So scouring the cupboards led me to a can of pie filling and some whole wheat bread that we needed to eat . . . hence the results of apple stuffed french toast to greet my handsome man this morning! I am not a big syrup fan, I mean it is good but if I am going to make breakfast we are going to indulge and one of my favorite breakfast indulgences is cinnamon syrup. Anywho this little breakfast delight graced our morning table and was a delight to scarf down before heading off to work! The cinnamon syrup is so good that I could drink it! I love it on waffles and pancakes too! Simply d-lish!

Apple stuffed French Toast with Cinnamon Syrup

4-6 slices Whole Wheat Bread

3 eggs

1/2 cup Half and Half, Milk or cream (I used fat free 1/2 & 1/2, just because I had it)

Butter

Beat the eggs and milk together in a shallow dish. Dredge the bread in the egg mixture on both sides. Cook the egged bread in a frying pan over medium heat in a little melted butter. Brown toast on both sides. Heat 1 can of pie filling. Spoon some of the apple filling between two pieces of french toast and top with cinnamon syrup! Enjoy!

Cinnamon Syrup

Recipe from: Where's Mom Now That I Need Her?

1/2 cup Corn Syrup

1 cup Sugar

1/4 cup Water

1 tsp Cinnamon

1/2 cup Evaporated Milk

Combine the syrup, sugar, water, and cinnamon; bring to a boil, stirring constantly. Cook for 2-3 minutes. Remove from heat and allow to cool for 5 minutes. Stir in milk. (Make sure you allow syrup to cool or milk will curdle) Serve warm.

The syrup is a deep caramel color when it is finished and tastes even better served the next day!