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Apricot Stuffed French Toast

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  Cream cheese 8 Ounce, softened (1 Package)
  Apricot preserves 12 Ounce (1 Jar)
  Vanilla 1 Teaspoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  French bread loaf 16 Ounce
  Eggs 4
  Whipping cream 1 Cup (16 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)

1 In a small mixing bowl beat together cream cheese, 2 tablespoons of the apricot preserves, and the 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill each pocket with about 1 1/2 tablespoons of the cheese mixture.
2 Beat together eggs, whipping cream, nutmeg, and the 1/2 teaspoon vanilla. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle over medium heat about 2 minutes on each side or until golden brown. Keep warm in 300° oven while cooking remaining slices.
3 Meanwhile, in a small saucepan heat together the remaining apricot preserves and the orange juice.

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Apricot Stuffed French Toast Recipe