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Apricot-Stuffed French Toast

Photo: Will Dickey; Styling: Buffy Hargett
Prep time 30 mins
Cook time 25 mins
Chill time 30 mins
Yield Makes 6 servings
Paired with Maple-Pecan Bacon, this is a lavish treat.


  • 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)

How to Make It

  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.