Stuffed french toast

Apricot- and Cream Cheese-Stuffed French Toast
Mother's Day Brunch
Sandra Lee Semi-Homemade May/June 2010 Issue

Reprinted with permission by
Sandra Lee Semi-Homemade magazine
and Hoffman Media, LLC

Apricot- and Cream Cheese-Stuffed French Toast
Makes 6 servings
Prep: 30 minutes, Cook: 25 minutes, Chill: 30 minutes

1 (8-ounce) package cream cheese, softened
1⁄3 cup chopped dried apricot halves
3 tablespoons sugar, Domino®
1 (16-ounce) Italian bread loaf
4 large eggs
1 1⁄2 cups half-and-half
1 1⁄2 teaspoons vanilla extract
Confectioners' sugar, Domino®
Maple-flavored syrup

1. Spray a 13x9-inch baking dish with nonstick cooking spray. In a small bowl, combine cream cheese, apricots, and sugar; beat at medium speed with an electric mixer until creamy.
2. Cut and discard ends from bread. Cut bread into 6 (2-inch-thick) slices; cut through top crust of each bread slice to form a pocket (do not cut in half). Stuff cream cheese mixture evenly into pockets. Place in prepared baking dish.
3. Whisk together eggs, half-and-half, and vanilla; pour mixture over bread slices. Cover, and chill for 30 minutes, turning once.
4. Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Cook bread slices on hot griddle for 3 minutes on each side, or until golden brown. Sprinkle with confectioners' sugar, and serve with syrup.

GDA Cooking - May 7, 2010