Stuffed French Toast

Ingredients:

Filling
8 oz (250 g) cream cheese, softened
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1/2 cup (125 mL) finely chopped walnuts or pecans (optional)
French Toast
1 large French bread
4 eggs
1 cup (250 mL) half-and-half (10%) cream or milk
1/2 tsp (2 mL) vanilla
Sauce
1 cup (250 mL) Smucker's® Apricot Jam
1/2 cup (125 mL) orange juice
1/2 tsp (2 mL) almond extract

Directions:

Filling
1. In small bowl, blend ingredients together until light and fluffy. Set aside.
French Toast
2. Cut bread into 10 slices, approximately 1” (2.5 cm) thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Spread filling in pockets, dividing evenly.
3. Mix together the eggs, cream and vanilla. Dip bread into milk mixture and cook on a hot buttered griddle until both sides are golden brown. Place cooked slices on a baking sheet and place in at 225°F (107°C) oven to keep warm.
Sauce
4. Heat jam in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.

Featured Products:

Smucker's Pure Apricot Jam