Stuffed Apricot French Toast Recipes

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STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE



Stuffed French Toast w/ Apricot & Orange Marmalade image

My husband loves French Toast ! So I found this recipe and thought I would see if he liked it ! ~ give it a try for something different in the morn.

Provided by Carol Junkins

Categories     Other Breakfast

Time 20m

Number Of Ingredients 14

1 pkg 8 oz. cream cheese
1/2 c 4 oz. part-skim ricotta cheese
1/4 c orange marmalade
2 Tbsp granulated sugar
1 loaf (16 ounces) vienna bread
4 eggs
1 c milk
1 tsp vanilla extract
grated nutmeg
APRICOT AND ORANGE MARMALADE SAUCE RECIPE:
1 Tbsp butter
1 1/2 c chopped peeled fresh apricots or peaches
1 c orange marmalade
1/2 tsp ground nutmeg

Steps:

  • 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
  • 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
  • 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
  • 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
  • 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings

APRICOT-STUFFED FRENCH TOAST



Apricot-Stuffed French Toast image

Enjoy a tasty breakfast - apricot stuffed French toasts!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 12

1 loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread
1 package (3 oz) cream cheese, softened
3 tablespoons apricot preserves
1/4 teaspoon grated lemon peel
3 eggs
3/4 cup half-and-half or milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg, if desired
2 tablespoons butter, melted
Powdered sugar, if desired

Steps:

  • Spray 13x9-inch pan with cooking spray.
  • Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
  • In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
  • In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 1 g

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