Hidden away in a small strip mall located in Absecon, NJ, is Shea’s Cafe & Bakery. Shea’s is a staple in my area; it’s the kind of place you take someone when you are not trying to be fancy, are hungry as shit, and just want to unbutton your pants and enjoy something tasty.
This place is not fancy, it really isn’t, but the food is really good. Most of the menu is breakfast comfort foods with different variation. I usually get a Smoked Salmon Benedict which is big plate filled with the usual benedict items except with spinach and smoked salmon. It’s topped perfectly with eggs and smothered in hollandaise. The plate is overflowing with seasoned hashbrowns and is the perfect example of how to serve breakfast. Even on a weekday in the off-season (September-April) the place is packed and the line is out the door.
Enter: Caramel Apple Stuffed-French Toast. This is beautiful picture seen to the left is just that. I at this. Ok, I ate some of it and shared some of it. It was good. No, it was great. On the plate lay three massive slices of french toast all stuffed with cream cheese. Yea, cream cheese. Topped with baked apples, caramel sauce, whipped cream and powdered sugar, the plate that was in front of me was so decadent my teeth hurt just looking at it.
The longer I looked at it the more I began to uncontrollably salivate. It was beautiful. I took my fork, cut a small corner off, and took a bite. It was amazing. After thinking about it more, I figured that this is probably easy to replicate. So for those who want to replicate it. Look below.
Caramel Apple Stuffed-French Toast
- 3 eggs
- 1 cup milk
- 2 teaspoons cinnamon
- 1 teaspoon sugar
- 3 Thick slices of Bread (Brioche/French/other Whole Loaf)
- 3-6 tablespoons Cream Cheese
- 4-6 tablespoons butter
- Confectionary Sugar for topping
- Baked apple slices for garnish
- Caramel sauce for garnish
- Whipped cream for garnish
- Make a slit in each piece of bread and fill with a tablespoon of cream cheese; seal the edges as much as possible.
- In a bowl, beat the eggs, milk, cinnamon and sugar until frothy.
- Place each piece of stuffed bread into the egg mixture and soak for about 30 seconds on each side. (Drain on a rack to prevent over-egging and are fancy.)
- In a large skillet: heat the butter on med. til very hot, but be careful not to over brown.
- Cook each piece of egg-soaked bread in the butter (about 2-3 minutes on each side) until browned and crisped. Be sure to cook on the edges also.
- Remove to your serving plate, sprinkle with powdered sugar, apples, caramel sauce, and whipped cream. Serve immediately.
When you see something delicious, it doesn’t mean you can’t make it or find something better. Sometimes it’s easier than you think. Want to see more? like this post and hit subscribe! Don’t forget to check out our other social media accounts and comment below!
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