Apple Stuffed French Toast
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
12 oz. apple juice
1 tsp. cinnamon
1/4 cup chopped pecans
1/2 cup milk
1/4 tsp. vanilla extract
2 Tbsp. butter
21 oz. can apple pie filling
Rhubarb Strawberry Fruit Spread, warmed slightly in microwave
Combine bread mix, apple juice, cinnamon and pecans; spread in greased loaf pan.
Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes; cut into 12 slices.
Let bread dry, uncovered, at room temperature for 1 hour.
Combine eggs, milk and vanilla extract in shallow bowl.
Melt butter in large skillet over medium heat.
Place about 1/4 cup apple pie filling on 6 bread slices; sandwich with another slice of bread.
Dip the sandwich into egg mixture, turn over and dip other side.
Fry 2-3 minutes on each side until golden brown.
Top with warmed rhubarb strawberry spread and a sprinkle of powdered sugar.