Apricot Stuffed French ToastFrom CAPTAIN JEFFERDS INN
Yield:makes 16 servings (two pieces of toast per serving
A delicious twist on an old favorite . . . this stuffed french toast holds a delectable combination of creamy cheese and sweet apricots tucked between two golden slices of bread.
- 4 1 lb loaves of crusty French bread
- 6 oz. cream cheese, softened
- 1/3 cup part skim milk Ricotta cheese
- 1/3 cup apricot preserves
- 1/2 cup chopped dried apricots
- 5 eggs
- 1 1/4 cups milk
- 1/2 tsp. vanilla
- 1/4 tsp. ground cinnamon
- Dash ground nutmeg
- 2 Tbs. butter or margarine
Cut the French bread into diagonal slices about 1/2-inch thick.
In a small mixing bowl beat together the softened cream cheese, ricotta cheese, dried apricots and apricot preserves.
Spoon about 1 Tbs. of the cheese mixture into each pocket. (The stuffed bread slices may be prepared the day before serving and refrigerated overnight in a tightly sealed plastic bag.)
In a mixing bowl beat the eggs, milk, vanilla, cinnamon, and nutmeg until combined. Melt the butter on a preheated, 350 degree griddle. Dip the stuffed bread slices into egg mixture and cook until golden brown, turning once. Serve with orange syrup.