Stuffed Apricot French Toast

Name: Stuffed Apricot French Toast
Prep time: 10 min
Cook time: 15 min
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 large eggs; 1 cup heavy whipping cream; 1/2 teaspoon ground nutmeg; 1 jar (12 ounces) apricot preserves; 1/2 cup orange juice

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!

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 large eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
1/2 cup orange juice

Directions

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; heat through. Drizzle over hot French toast.

Nutrition Facts

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

Originally published as Stuffed Apricot French Toast in Taste of Home October/November 1993

Reviews

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Average Rating:

driver92

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 !!!!!
bygrace7

Dec 26, 2013

A delicious Christmas breakfast entrée!
kshea

Jun 24, 2012

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

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.
shopanana

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.