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Stuffed Apricot French Toast Recipe

Stuffed Apricot French Toast Recipe

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!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

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

  • 1. In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Stuffed Apricot French Toast

Sort By :
MY REVIEW
Reviewed Mar. 23, 2015

"I've been making this for years, I believe I got the recipe from one of the toh holiday books. Recipe called for 8 oz. crushed pineapple in the filling. WONDERFUL !!!!!"

MY REVIEW
Reviewed Dec. 26, 2013

"A delicious Christmas breakfast entrée!"

MY REVIEW
Reviewed Jun. 24, 2012

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

MY REVIEW
Reviewed Jan. 29, 2012

"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."

MY REVIEW
Reviewed Nov. 20, 2011

"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."

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