Apricot- and cream cheese-stuffed French toast

By JulieCraig

Ingredients

• INGREDIENTS
• • 8 oz. package cream cheese, softened
• • 1⁄3 cup chopped dried apricot halves
• • 3 tablespoons sugar
• • 16 oz. Italian bread loaf
• • 1 cup Egg Beaters®
• • 1 1⁄2 cups half-and-half
• • 1 1⁄2 teaspoons vanilla extract
• • Confectioners’ sugar
• • Maple-flavored syrup

Details

Servings 6

Preparation

Step 1

DIRECTIONS
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.

Cut and discard ends from bread. Cut bread into six 2 inch thick slices, then cut through the top crust of each bread slice to form a pocket. Stuff the cream cheese mixture evenly into pockets. Place in a prepared baking dish.

Whisk together eggs, half-and-half and vanilla. Then pour the mixture over the bread slices. Cover and chill for 30 minutes, turning once.

Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Cook bread slices on hot griddle for three minutes on each side, or until golden brown. Sprinkle with confectioners’ sugar and serve with syrup.