Stuffed Apricot French Toast
A special French toast ideal for Christmas brunch, filled with a creamy walnut mixture and served with apricot sauce.
Ingredients
Cream cheese (softened)
1 package (8 oz)
Vanilla extract (divided)
1½ tsp
Walnuts (chopped)
½ cup
Baguette
1 (1.5 lb)
Eggs
4
Heavy cream
1 cup
Ground nutmeg
½ tsp
Apricot jam
1 can (12 oz)
Orange juice
½ cup
Instructions
1
Make the filling
In a mixing bowl, beat the cream cheese and 1 tsp vanilla extract until fluffy. Mix in the nuts; set aside.
2
Prepare the bread
Cut the bread into 1.5-inch-thick slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of the cream cheese mixture.
3
Soak the bread
In another bowl, combine the eggs, cream, ground nutmeg, and remaining vanilla extract. Dip both sides of the bread in the egg mixture, being careful not to squeeze out the filling.
4
Cook
Cook on a lightly greased griddle until golden on both sides. Place on an ungreased baking sheet; bake at 300°F for 20 minutes.
5
Make the sauce
Meanwhile, combine the jam and orange juice in a small saucepan; heat until warm. Drizzle over the warm French toast.
