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Apricot-Stuffed French Toast

Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make.

  • Prep:
  • Total Time:
  • Servings: 4
Apricot-Stuffed French Toast

Source: Everyday Food, December 2006

Ingredients

  • 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
  • 3 tablespoons apricot jam
  • 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
  • 2 large eggs
  • 1/2 cup low-fat (1 percent) milk
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons unsalted butter
  • Pure maple syrup, for serving (optional)

Directions

  1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.

  2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.

  3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

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