Fruit pie filling helps transform a classic breakfast/brunch dish into something special when it's used to fill the center of this baked version, as well as in tandem with maple syrup for a final kick over the top.
*Custard (2 qt.)
16 large eggs
1/2 cup granulated sugar
1 1/2 qt. whole milk
1 Tbsp. vanilla extract
*Fruited Maple Syrup (1 1/2 qt.)
3 cups Lucky Leaf® Pie Filling
3 cups maple syrup
Preheat oven to 350°F (conventional) or 300°F (convection).
Place a layer of bread slices in the bottom of 2 full-sized, shallow greased hotel pans, 12 slices per pan. Scoop/spoodle 1/4 cup Lucky Leaf® Pie Filling into center of each slice of bread in each pan. Top each slice of bread with another slice and tap down to seal.
To make Custard: in a bowl, whisk eggs and sugar until smooth. Whisk in milk and vanilla until smooth. Chill until ready to use. Pour Custard evenly over layer of bread slices in each pan, 1 qt. per pan. Cover and refrigerate at least 4 hours or overnight before cooking.
To make Fruited Maple Syrup: in a saucepan, heat Lucky Leaf® Pie Filling and maple syrup until heated through. Do not boil. Keep warm until ready to serve, or cool, place in a covered container and refrigerate until ready to use.
When ready to cook, bake pans of stuffed French toast in oven for 40–50 minutes or until custard has solidified and is no longer soggy in center (will puff up a bit but fall again once out of heat). Remove from heat and broil until golden brown. Remove from heat and cool 10 minutes before cutting each pan into 12 French toast portions and serving. Keep warm.
To Serve: For each serving, top each portion of baked, stuffed French toast with 1 Tbsp. of mascarpone, a sprinkle of cinnamon and 1/4 cup warm Fruited Maple Syrup.