French Toast: Stuffed with Apricot Sauce
Source: Taste of Home
The sauce is amazing!
Ingredients
- 8 oz. pkg. low fat cream cheese, softened
- 1-1/2 t. vanilla, divided
- ½ c. finely chopped walnuts
- 4 eggs
- 1 c. half and half or heavy whipping cream
- ½ t. ground nutmeg
- 1 loaf French peasant or sour dough bread (from Breadsmith)
Apricot Sauce
- 10 oz. jar apricot preserves (good quality)
- 1/3 c. orange juice
Instructions
Combine preserves and orange juice in a small sauce pan and heat until syrupy. Keep warm until ready to serve.
In a bowl, beat cream cheese and 1 t. vanilla until fluffy. Stir in walnuts and set aside.
In another bowl, beat eggs, half & half or cream, nutmeg and remaining ½ t. of vanilla.
On one piece of bread, spread a little cream cheese mixture and top with another slice of bread. Cut in half or diagonal and set aside. Continue until all slices of bread from the loaf are used up.
Dip stuffed bread halves in egg mixture to coat.
Cook all stuffed bread halves on a lightly greased griddle (use butter or margarine) until browned on both sides.
To serve, drizzle with warmed apricot sauce and enjoy.
NOTE: You could also use different preserves, i.e. blueberry with lemon juice, cherry with orange juice etc.