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Stuffed French Toast with Apricot Syrup Recipe

Stuffed French Toast with Apricot Syrup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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 vanilla extract
  • 1-1/2 teaspoons ground ginger
  • APRICOT SYRUP:
  • 1 jar (12 ounces) apricot preserves
  • 1/3 cup orange juice

Directions

  • 1. 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.
  • 2. Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast. Yield: 4 servings (1-1/3 cups syrup).

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.