Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
Place 1 Filo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
Cook and stir breadcrumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the filo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs.
Repeat the entire procedure for the second strudel.
Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
Frozen filo leaves for strudel can be found at most supermarkets in the frozen foods sections.
Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
Remove from the pan, place on a baking sheet and keep warm in the oven.
Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
Sprinkle the French toast with powdered sugar and serve immediately with syrup.
NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.