Apricot French Toast Recipes

APRICOT-STUFFED FRENCH TOAST

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.

APRICOT-STUFFED FRENCH TOAST

Steps:

• 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.
• 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.
• 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 FRENCH TOAST

Steps:

• In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
• Stir in nuts; set aside.
• Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
• Fill each slice with about 2 tablespoons of cream cheese mixture.
• In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
• Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
• Cook on a light greased griddle until golden brown on both sides.
• Place on an ungreased baking sheet; bake at 300 for 20 minutes.
• Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
• Drizzle over hot french toast.

FRENCH TOASTED APRICOT BRIOCHE

Steps:

• Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
• Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
• Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
• Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
• Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
• Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.