Stuffed French Toast

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Prep Time: 20 minutes
Baking Time: 5 minutes each
Yield: 10 stuffed toast
Freezing: excellent

Ingredients

  • Filling
  • 8 oz (250 g) cream cheese, softened
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) finely chopped walnuts or pecans (optional)
  • French Toast
  • 1 large French bread
  • 4 eggs
  • 1 cup (250 mL) half-and-half (10%) cream or milk
  • 1/2 tsp (2 mL) vanilla extract
  • Sauce
  • 1 cup (250 mL) Smucker's® Pure Apricot Jam
  • 1/2 cup (125 mL) orange juice
  • 1/2 tsp (2 mL) almond extract

Directions

    Filling
  1. In small bowl, blend ingredients together until light and fluffy. Set aside.
    2. French Toast
  2. Cut bread into 10 slices, approximately 1” (2.5 cm) thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Spread filling in pockets, dividing evenly.
  3. Mix together the eggs, the milk or the cream and vanilla. Dip bread into milk mixture and cook on a hot buttered griddle until both sides are golden brown. Place cooked slices on a baking sheet and place in at 225°F (107°C) oven to keep warm.
    4. Sauce
  4. Heat jam in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.