Stuffed French Toast

Pain Perdu in actual French-lost bread-one of my favorite breakfasts. I used a decent bread from the Bosnian bakery, soaked in a custard flavored with vanilla, I placed a stuffing of sauteed apples and slices of Brie in the middle and sauteed the toast very slowly. French toast cooked quickly over high heat turns tough and nasty natured instead of the luscious pudding it creates when done slowly. I topped it with a local maple syrup purchased at farmer's market.