See more
Photo: Will Dickey; Styling: Buffy Hargett Photo by: Photo: Will Dickey; Styling: Buffy Hargett

Apricot-Stuffed French Toast

Paired with Maple-Pecan Bacon, this is a lavish treat.

Southern Living JULY 2008

  • Yield: Makes 6 servings
  • Cook time:25 Minutes
  • Prep time:30 Minutes
  • Chill:30 Minutes


  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup chopped dried apricot halves
  • 2 tablespoons sugar
  • 1 (16-ounce) loaf Italian bread


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.


Go to full version of

Apricot-Stuffed French Toast recipe