Apricot-Stuffed French Toast

Prep Time:
25 mins
Total Time:
25 mins

Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.


  • 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices

  • 3 tablespoons apricot jam

  • ¼ cup (2 ounces) reduced-fat cream cheese, room temperature

  • 2 large eggs

  • ½ cup low-fat (1 percent) milk

  • ¼ teaspoon ground cinnamon

  • 1 to 2 tablespoons unsalted butter

  • Pure maple syrup, for serving (optional)

  • Cooked bacon, for serving (optional)


  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.

    Apricot-Stuffed French Toast
Related Articles