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Stuffed French Toast with Apricot Syrup

 Stuffed French Toast with Apricot Syrup
The recipe takes a little longer to prepare than regular French toast, but I think it's worth it, especially on holiday mornings. The sweet apricot syrup complements the cream cheese filling. —Karen Leutz, Sylvania, Ohio
4 ServingsPrep/Total Time: 30 min.


  • 8 slices French bread (1 inch thick)
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons ground ginger
  • 1 jar (12 ounces) apricot preserves
  • 1/3 cup orange juice


  • Cut a pocket through the crust of each slice of bread. In a bowl,
  • beat the cream cheese and pineapple; stir in pecans. Stuff into
  • pockets. In a shallow bowl, beat the eggs, cream, vanilla and
  • ginger; dip both sides of bread. Cook on a greased hot griddle until
  • golden brown on both sides.
  • Combine syrup ingredients in a saucepan; heat until warmed, stirring
  • constantly. Serve with the French toast. Yield: 4 servings (1-1/3
  • cups syrup).

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Stuffed French Toast with Apricot Syrup (continued)

Nutritional Facts: 1 serving (1 each) equals 812 calories, 47 g fat (21 g saturated fat), 317 mg cholesterol, 459 mg sodium, 89 g carbohydrate, 4 g fiber, 15 g protein.