Apricot Stuffed French Toast Recipe
Ingredients
| 1 8-ounce package cream cheese, softened | ||
| 1 12-ounce jar apricot preserves | ||
| Vanilla | 1 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| French bread loaf | 1 16 Ounce | |
| Eggs | 4 standard | |
| Whipping cream | 1 Cup (16 tbs) | |
| Ground nutmeg | 1/2 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
