Apricot-Stuffed French Toast

Photo: Will Dickey; Styling: Buffy Hargett
Paired with Maple-Pecan Bacon, this is a lavish treat.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 25 Minutes
Chill: 30 Minutes

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

Preparation

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.

Note:

July 2008