Apricot-Stuffed French Toast

By MJH

Ingredients

• 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
• 3 tablespoons apricot jam
• 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
• 2 large eggs
• 1/2 cup low-fat (1 percent) milk
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons unsalted butter
• Pure maple syrup, for serving (optional)

Details

Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

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.