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Stuffed Apricot French Toast Recipe

Stuffed Apricot French Toast Recipe photo by Taste of Home

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In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!

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Stuffed Apricot French Toast Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1-1/2 pounds) French bread
4 eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
1/2 cup orange juice

Directions

In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.
Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean.
Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 632 calories, 31 g fat (15 g saturated fat), 178 mg cholesterol, 662 mg sodium, 76 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Stuffed Apricot French Toast in Taste of Home October/November 1993, p25

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Stuffed Apricot French Toast

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Reviewed on Jun. 24, 2012 by kshea

This is a wonderful dish for a special breakfast or brunch.

Reviewed on Jan. 29, 2012 by honestnicewoman

I found this recipe many years ago in the magazine. I was thrilled to find it here so that I can share it with my friends. My family loves this recipe. I use to serve it on Christmas. I use chopped pecans.

Reviewed on Nov. 20, 2011 by shopanana

Excellent for breakfast or brunch. Easy to make ahead of time, and is even good reheated. A family favorite. Have passed the recipe on many times.