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Apricot Stuffed French Toast
Apricot Stuffed French Toast from AlansKitchen.comMakes about 10 to 12 French Toast slices

Prep Time: 20 min.


  • Filling:
    • 1-8 ounce package cream cheese, softened
    • 2 tablespoons sugar
    • 1 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • 1/2 cup chopped walnuts or pecans (optional)
  • 1-loaf French bread (1 lb)
  • French Toast
    • 4 eggs
    • 1 cup half-and-half
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon nutmeg
  • Glaze:
    • 1 cup Apricot Preserves
    • 1/2 cup orange juice
    • 1/2 teaspoon almond extract


Preheat oven to 225 F.

  1. In a small bowl, blend together ingredients for filling until light and fluffy. Set aside.
  2. Cut bread into 10-12 slices, approximately 1-1/2 inch thick.
  3. Cut a small slice along the top of each piece, creating a pocket in the middle.
  4. Fill with a heaping tablespoon of filling.
  5. In a mixing bowl, mix together the eggs, half-and-half, vanilla and nutmeg.
  6. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown.
  7. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
  8. Heat preserves in small saucepan until melted. Stir in orange juice and almond extract.
  9. To serve, drizzle over French toast.


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