Awesome SARAH!!!

This is similar to a favorite dish served at a nearby restaurant. They use Sour dough or French bread, no cinnamon, apricot preserves (probably local Linn's), cream cheese (I'd assume any variety of Neufchâtel or regular) and the crispness of the thinner bread makes a huge difference in a more delicious, less dessert-like dish. People come from Miles around for this brunch treat.

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.

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.

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.

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.

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

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!!!

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.

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