Raspberry Stuffed French Toast With Apricot Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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RASPBERRY STUFFED FRENCH TOAST WITH WARM APRICOT SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Edmonds Estate in Canton, Texas in 1987. Ingredients:
16 slices firm white sandwich bread |
8 ounces whipped cream cheese |
1 cup seedless raspberry jam |
3 eggs |
1 cup half and half |
1 teaspoon vanilla |
1/4 teaspoon grated nutmeg |
1/8 cup vegetable oil |
Directions:
1. Preheat oven to 450.
2. Spread cream cheese on 8 slices of bread and seedless raspberry jam on 8 slices of bread making 8 sandwiches.
3. Combine eggs, half and half, nutmeg, vanilla and oil.
4. Dip each sandwich in the egg mixture and place on lightly greased cookie sheet.
5. Bake approximately 5 minutes or until lightly browned then flip and repeat for other side.
6. Cut each sandwich in quarters and layer on plate.
7. Garnish with sliced bananas or berries topped with warm apricot sauce.
8. Apricot Sauce:
9. 18 ounce jar apricot preserves
10. 5-1/2 ounce can apricot nectar
11. Heat preserves with nectar until well blended.
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