You are here

Apricot Stuffed French Toast

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4976 Calories from Fat 2428

% Daily Value*

Total Fat 271 g416.6%

Saturated Fat 114.1 g570.3%

Trans Fat 0 g

Cholesterol 1426.8 mg475.6%

Sodium 2777.5 mg115.7%

Total Carbohydrates 537 g179%

Dietary Fiber 29.7 g118.7%

Sugars 214.2 g

Protein 109 g218.8%

Vitamin A 117.9% Vitamin C 283.5%

Calcium 72.7% Iron 140.5%

*Based on a 2000 Calorie diet

Apricot Stuffed French Toast Recipe