Apricot-Stuffed French Toast |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Paired with Maple-Pecan Bacon, this is a lavish treat. Ingredients:
1 (8-ounce) package cream cheese, softened |
1/3 cup chopped dried apricot halves |
2 tablespoons sugar |
1 (16-ounce) loaf italian bread |
4 large eggs |
1 1/2 cups half-and-half |
1 teaspoon vanilla extract |
apricot syrup (optional) |
Directions:
1. Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy.
2. Cut ends from bread. Cut bread into 6 slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture; place in a lightly greased 13- x 9-inch dish.
3. Whisk together eggs, half-and-half, and vanilla; pour mixture over bread slices. Cover and chill 30 minutes, turning once.
4. Cook bread slices on a lightly greased griddle over medium-high heat 3 minutes on all 4 sides or until golden. Serve with Apricot Syrup, if desired.
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