Ingredients

Method

1. 1

   Peel, core, and cut the apples into small pieces.

2. 2

   Melt 1 tablespoon of butter in a medium pot over medium-low heat.

3. 3

   Add the chopped apples, brown sugar, 1 teaspoon cinnamon, nutmeg, allspice, salt, and 1 tablespoon of water.

4. 4

   Cook, stirring occasionally, until the apples are soft (about 20 minutes).

5. 5

   Stir in the lemon juice and vanilla extract.

6. 6

   In a small bowl, whisk together the cornstarch and 3 tablespoons of water to create a slurry.

7. 7

   Pour the cornstarch slurry into the apple mixture and stir until it thickens.

8. 8

   Set the apple filling aside in a bowl to cool completely.

9. 9

   Cut the crusts off the slices of white bread.

10. 10

    Using a rolling pin, flatten each slice of bread.

11. 11

    Spoon a line of the cooled apple pie filling onto one end of each flattened bread slice.

12. 12

    Tightly roll up the bread to encase the filling.

13. 13

    In a shallow dish, whisk together the eggs and milk to create the French toast batter.

14. 14

    In another shallow dish, combine the granulated sugar and 1 tablespoon of cinnamon.

15. 15

    Heat a lightly buttered or oiled pan over medium heat.

16. 16

    Dip each apple-stuffed bread roll into the egg mixture, ensuring it's fully coated but not overly saturated.

17. 17

    Place the rolls seam-side down in the hot pan and cook until golden brown on all sides.

18. 18

    Immediately after removing the rolls from the pan, roll them in the cinnamon-sugar mixture until they are generously coated.

19. 19

    Serve warm, with a side of apple cider caramel for dipping.