Stuffed Apricot French Toast Recipe

5 5 5
Stuffed Apricot French Toast Recipe
Stuffed Apricot French Toast Recipe photo by Taste of Home
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Stuffed Apricot French Toast Recipe

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5 5 5
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 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 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.
Originally published as Stuffed Apricot French Toast in Taste of Home October/November 1993, p25

Nutritional Facts

1 each: 632 calories, 31g fat (15g saturated fat), 178mg cholesterol, 662mg sodium, 76g carbohydrate (30g sugars, 3g fiber), 16g protein.

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  • 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 cream
  • 1/2 teaspoon ground nutmeg
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup orange juice
  1. 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.
Originally published as Stuffed Apricot French Toast in Taste of Home October/November 1993, p25

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driver92 User ID: 5416275 223415
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
bygrace7 User ID: 6178302 6871
Reviewed Dec. 26, 2013

"A delicious Christmas breakfast entrée!"

MY REVIEW
kshea User ID: 2698812 3876
Reviewed Jun. 24, 2012

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

MY REVIEW
honestnicewoman User ID: 4025609 3875
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
shopanana User ID: 274064 2177
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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