Ingredients

• BRIOCHE
• 1 loaf brioche
• 1 1/2 pound apples, peeled, cored and sliced into 1/21/2-inch slices
• 2 tablespoons sugar
• 3 tablespoons butter
• 2 cups mascarpone
• 1 tablespoon grated lemon zest
• 3 tablespoons powdered sugar for dusting
• Maple syrup
• CUSTARD
• 5 egg yolks
• 3 cups heavy cream
• 2 teaspoon Calvados
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove

Instructions

1. Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium high heat until browned on both sides. Place in 400 degree oven for 3 minutes. Serve with powdered sugar and maple syrup.;