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Apricot Stuffed French Toast



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.