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Stuffed Apricot French Toast

 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!
8 ServingsPrep/Total Time: 25 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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;

2 of 2

Stuffed Apricot French Toast (continued)

Directions (continued)

  • 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.