Stuffed French Toast with Apricot Syrup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The recipe takes a little longer to prepare than regular French toast, but I think it's worth it, especially on holiday mornings. The sweet apricot syrup complements the cream cheese filling. —Karen Leutz, Sylvania, Ohio Ingredients:
8 slices french bread (1 inch thick) |
2 packages (3 ounces each) cream cheese, softened |
1/3 cup crushed pineapple, undrained |
1/2 cup chopped pecans |
4 eggs |
1 cup heavy whipping cream |
1/2 teaspoon vanilla extract |
1-1/2 teaspoons ground ginger |
apricot syrup: |
1 jar (12 ounces) apricot preserves |
1/3 cup orange juice |
Directions:
1. Cut a pocket through the crust of each slice of bread. In a bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.
2. Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast. Yield: 4 servings (1-1/3 cups syrup).
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