Apricot Stuffed French Toast |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I saw this on Everyday Food. It looked so good I had to save the recipe. Ingredients:
1 loaf italian bread, cut into 8 one-inch-thick slices (about 4 inches in diameter) |
3 tablespoons apricot jam |
1/4 cup reduced-fat cream cheese, room temperature |
2 large eggs |
1/2 cup low-fat milk (1 percent) |
1/4 teaspoon ground cinnamon |
1 -2 tablespoon unsalted butter |
pure maple syrup, for serving (optional) |
Directions:
1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup.
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