Stuffed French Toast from NJ

LONG BRANCH Kirk Ruoff says the main reason is that so he can be home in time for dinner.

It's located at 92 Ocean Avenue in Long Branch, plus four other locations in New Jersey.

Here's the recipe to one of their most popular dishes:

Turning Point's Pumpkin Apple Pecan Stuffed French Toast

Apple Compote
Mix in blender the following items until smooth texture:
2 large peeled and medium diced Macintosh apples
3 Tbs Brown Sugar
1 Tbs Lemon Juice
2 tsp cornstarch mixed into 2/3 cup Apple Juice
Pinch of Salt

Pumpkin Apple Pecan Mix
In mixing bowl blend the following ingredients:
1/4 cup all natural pure Pumpkin puree
1 Tbs Brown Sugar
1/4 tsp Cinnamon
1 tsp vanilla
1/2 Tbs Cream Cheese
1 Tbs Apple Compote (or you may use no sugar added apple sauce)
1/2 Tbs Pecan halves

Spread Pumpkin Apple Pecan Mix on two slices of thick sliced multi grain bread.

Combine slices to make sandwich and dip into your typical French toast batter

Cook on griddle at 300 degrees until both sides are lightly toasted and inside mixture becomes warm.

Serve with fresh whipped cream, a light dusting of powdered sugar and the sweet pear sauce for the ultimate breakfast treat.

Sweet Pear Sauce (for dipping!!)
In mixing bowl whisk the following ingredients:
1/2 cup Pear Puree
1/4 cup Caramel
1/4 tsp cinnamon
1 tsp vanilla
1/2 tsp white sugar
1/3 cup Apple Juice

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