8 oz. pkg. cream cheese
1 med. size Granny Smith apples, peeled, cored & sliced
2/3 c. chopped walnuts
3 tbsp. light brown sugar
1 1/2 tbsp. butter
1/2 c. sugar
2 lg. eggs
3/4 c. heavy cream
1 tbsp. Apple Jack or brandy
1/8 tsp. ground nutmeg
1/8 tsp. cinnamon
1/8 tsp. ground mace
4 3/4" slice challah or brioche
2 tsp. lemon juice

1. Make Cream Cheese Spread: Food processor fitted with chopping blade, process cream cheese, 2 apple quarters, 2 tablespoons of walnuts and brown sugar until pureed. Refrigerate until ready to use on toast.

2. Make Walnut Brittle: In saucepan, melt 1/2 tablespoon butter over low heat. Stir in 2 tablespoons walnuts and 5 tablespoons sugar. Cook, stirring constantly until sugar caramelizes or turns golden brown, about 10 minutes. Remove from heat and immediately pour onto a lightly greased cookie sheet. Let cool completely and break into pieces when cooled.

3. Make French Toast: Heat oven to 350 degrees. In medium size bowl, combine eggs, 1/2 cup heavy cream, Apple Jack or brandy, nutmeg, cinnamon, mace and remaining walnuts. Soak bread in mixture. Coat each side and set aside.

4. Make Caramel Sauce: In small saucepan over medium-low heat cook remaining 1/2 cup sugar and lemon juice until sugar caramelizes or turns golden. Reduce heat to low and gradually whisk in remaining 1/4 cup heavy cream until well mixed. Keep sauce warm over low heat.

5. In large skillet, melt 1/2 tablespoon butter and add bread slices and cook until brown on both sides. Transfer slices to a baking sheet. Cut diagonally. Divide cream cheese spread evenly among the slices. Bake 5 to 10 minutes or until cheese spread is warm. Meanwhile thinly slice apples, in same skillet, melt remaining butter and saute apple slices.

6. To serve, pour Caramel Sauce onto 2 plates. Place half slices French toast diagonally on plate. Sprinkle walnut brittle over the top and place apple slices between toast.