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Stuffed French Toast with Apricot Glaze




Source of Recipe


Internet


List of Ingredients




1 8-ounce package cream cheese
1 teaspoon almond extract
1/2 cup slivered almonds
1 loaf unsliced sourdough bread
4 eggs
1/2 cup half & half
1/2 cup milk
3/4 teaspoon vanilla
3/4-1 teaspoon cinnamon (or to taste)
1/2 teaspoon nutmeg
1 12-ounce jar apricot preserves
1 16-ounce can apricots, drained


In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts. Cut the bread into 3/4 inch slices, then make a cut (about 2 inches) on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one tablespoon of the cream cheese mixture. Stuff in the cream cheese mixture.

Beat together the eggs, half and half, milk, vanilla and cinnamon. Dip the stuffed bread into the egg mixtureand allow it to get thoroughly moist but not heavily soaked. Cook the bread on a lightly greased griddle until golden.

Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast.


Recipe