No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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.

Reviews (9)

  • hajiwon 3 Mar, 2014

    This is actually the greatest this particular language make recipe I have at any time tried using. The only modify I produced has been to use Pepperidge Farm's This particular language Toasted bread Breads. This kind of bakery will be dense and very compacted. Through the cooking time period

  • irleshay 17 Aug, 2013

    This was just OK, and I wasn't wowed by it. It didn't leave me craving more, or wanting to make it again. I did make half of them with apricot jam, and half with Bonne Maman's four fruits preserves. Used wheat ciabatta, and Greek cream cheese (a Greek yogurt and cream cheese blend), and cut down on the cream cheese as one commenter suggested.

  • ThisIsHeather 6 Feb, 2012

    Love this recipe. Have made it many times since it was first published to rave reviews. I like to switch up the jam. Raspberry, strawberry and cherry are also great.

  • ugfug 19 Sep, 2010

    Very good. Easy and restaurant quality. Definitely an indulgence, but very good. I would serve to weekend guests. I think using the Italian bread is key.

  • moonbelly 14 Mar, 2010

    I used Polaner All Fruit apricot preserves and Neufchatel for the cream cheese. It was too sweet, perhaps the Neufchatel was overpowering. It wasn't bad, just too sweet, like a dessert. Super easy. I won't make again.

  • dinnerwithdavid 29 Dec, 2009

    This was delicious - but go easy on the cream cheese!

  • lessig 23 Jan, 2009

    this is the best breakfast treat i've eaten.. i used Dickinson' apricot purely fruit...fabulous!!!!! I bought a bread called Solais at the Acme... delicious!!!

  • angelayo 12 Nov, 2008

    This was the requested dish for my daughter's 17th birthday dinner, along with bacon and a fruit salad. I made it her way though, with strawberry jam instead of apricot, and everyone loved it! Will definitely make this again and again.

  • debjoal 27 Mar, 2008

    My husband loves French toast! I think he would like this with apricots. I KNOW I would, I like apricots.

Related Topics