APPLE, PECAN AND CINNAMON STUFFED FRENCH TOAST

8 OUNCES CREAM CHEESE, SOFTENED
1/4 CUP SOUR CREAM
1/2 CUP PECANS
2 TABLESPOONS SUGAR
1 TEASPOON GROUND CINNAMON


2 APPLES, PEELED, CORED, AND FINELY CHOPPED


SIX 2-INCH THICK SLICES CINNAMON BREAD


3 LARGE EGGS
1/4 CUP HEAVY CREAM


2 TABLESPOONS UNSALTED BUTTER
2 TABLESPOONS CORN OIL


1/2 CUP APPLE JELLY


PREHEAT OVEN TO 375 DEGREES.  LIGHTLY GREASE BAKING SHEET WITH NON-STICK SPRAY.


COMBINE THE CREAM CHEESE, SOUR CREAM, PECANS, SUGAR, AND CINNAMON IN A MIXING BOWL AND BEAT WITH AN ELECTRIC MIXER UNTIL SMOOTH.  FOLD IN THE CHOPPED APPLE.


SLICE A 2-INCH-WIDE OPENING INTO THE CENTER OF THE TOP OF EACH PIECE OF BREAD, CUTTING DOWN ALMOST ALL THE WAY TO THE BOTTOM.  SPOON ABOUT 2 TABLESPOONS OF THE CREAM CHEESE MIXTURE INTO EACH POCKET.


WHISK TOGETHER THE EGGS AND HEAVY CREAM IN A SMALL MIXING BOWL.  DIP EACH SLICE OF STUFFED CINNAMON BREAD INTO THE EGG MIXTURE, COATING EACH SIDE EVENLY.


HEAT THE BUTTER AND CORN OIL IN A LARGE SKILLET UNTIL THE BUTTER IS MELTED AND FOAMY.  SAUTE THE BREAD UNTIL GOLDEN ON BOTH SIDES, ABOUT 1 TO 2 MINUTES PER SIDE.  PLACE THE SAUTEED BREAD ON THE PREPARED BAKING SHEET, TRANSFER TO THE OVEN, AND BAKE FOR 10 MINUTES, UNTIL THE FILLING IS HEATED THROUGH.


HEAT THE APPLE JELLY IN A SMALL SAUCEPAN UNTIL MELTED.  BRUSH THE TOPS OF THE BAKED FRENCH TOAST WITH GLAZE, CUT AT ANGLE, STACK AND SERVE.


MAKES 6 SERVINGS.