Apple Stuffed Crescent Roll French Toast

Apple Stuffed Crescent Roll French Toast |

I had intentions to share a another recipe today but after the goodness this morning I had to share.  This recipe was completely made up and wasn’t even intended to go anywhere with it.  It was purely just for fun and because I had some apples I wanted to use before grabbing more at the Farmers Market tomorrow.  Sometimes the best recipes are the ones that turn out great when you least expect it.  Now, this isn’t an oh my goodness lets run and tell the world about this fabulous creation recipe (even though by all means you can) but it is one of those this is really good can I please have another moments.  Now I wouldn’t be surprised if there wasn’t even a recipe out there like this, but I give myself kudos for winging it and having it turn out really good on the very first attempt.   
Apple Stuffed Crescent Roll French Toast |

As I have mentioned before, we love breakfast and usually during the week my husband is out the door before the twins and I even are awake.  Once the twins are up, the day begins and I got two hungry little ones on my hands.  I usually am whipping up their breakfast while inhaling as much coffee as I can to get my gears moving for the day.  On the weekends we love to have breakfast.  One of our usual go to recipes is what has been quite popular on Mother Thyme, my Sunday Waffles.  So with the long holiday weekend upon us, time to slow things down and enjoy family breakfasts.  And I think I’ll be whipping up another batch of this little bit of goodness for the family to enjoy this weekend.

Apple Stuffed Crescent Roll French Toast |

Apple Stuffed Crescent Roll French Toast

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 8 ounce package of crescent rolls
  • 1 cup diced apples
  • 1 teaspoon sugar
  • 2 pinches of cinnamon
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon butter, quartered
  • 1/4 cup chopped walnuts or pecans (optional)
  • Maple syrup for serving


  1. Preheat oven to 350 degrees.
  2. In a small bowl combine apples, sugar and 1 pinch of cinnamon. In a separate bowl whisk together mik, egg and a pinch of cinnamon.
  3. Unroll 8 crescent roll wedges. Dip 4 pieces in to egg mixture and set on nonstick baking sheet. Top each with apples and a cube of butter. Dip additional 4 crescent wedges in egg mixture and place on top of apples. Seal edges and fold corners.
  4. Bake for 11-15 minutes until golden brown.
  5. Top with maple syrup and chopped pecans or walnuts


Instead of all apples combine 1/2 cup apples and 1/2 cup banana slices.
Add in dried cranberries.
Add in a few dollops of mascarpone cheese.
Top with confectioners sugar and cinnamon.

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  1. Jennifer, that looks so good. Sometimes the best recipes are made on the spur of the moment and without a recipe. I made a cheesecake that way today. 🙂

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