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Nutrition Facts
Serving Size 333 g
(Approx. 8 Servings)
Amount Per Serving
Calories 750 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 25 g 125%
Trans Fat 0.0 g
Cholesterol 290 mg 97%
Sodium 870 mg 36%
Total Carbohydrate 72 g 24%
Dietary Fiber 3 g 12%
Sugars 35 g
Protein 21 g
Vitamin A 30% Iron 15%
Vitamin C 70% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hatch Pepper French Toast with Roasted Fuji Apple Compote

Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
8  People


Recipe makes 8 Servings

3 organic fuji apples, cored, peeled and chopped
1/2 cup(s) apple cider or apple juice
2 cup(s) heavy whipping cream
6 large eggs
1 morton & bassett vanilla bean
1/2 Tsp cinnamon
1 cup(s) maple syrup
1 loaf of hatch pepper cheese bread
4 Tbsp unsalted butter
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Preheat oven to 350˚F. Place your cut apples on a well-greased sheet pan, and roast until apples are browned and very soft (about 30-40 minutes) remove from oven and place them in a blender with apple juice, pulse to combine until smooth. (Add a little more apple juice if necessary to get it to blend). Set aside for topping over French toast.
In a large pyrex dish add heavy whipping cream, eggs, vanilla bean, cinnamon and maple syrup together. Mix all the ingredients together until the egg and cream mixture is well incorporated.
Slice the Hatch bread into 1/2 inch slices and dip them in custard mix, let them sit for 20 minutes (flip bread over after 10 minutes of soaking to let the bread soak on the opposite side).
Make French toast by placing a little of butter in a non-stick pan and frying each piece of custard soaked bread until the toast is browned on each side and custard is cooked); 3-5 minutes per side should do the trick. Repeat this process with every slice.
Serve French toast with more maple syrup and the roasted apple compote. Garnish with powdered sugar.



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