Stuffed Apricot French Toast
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!
SERVINGS
|
8
|
CATEGORY
|
Breakfast/Brunch
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
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 mixing 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 golden brown on both sides. Place on an ungreased baking sheet; bake at 300° for 20 minutes.
Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast. Yield: 8 servings.