STUFFED APRICOT FRENCH TOAST
In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.
Nutrition Facts : Calories 632 calories, Fat 31g fat (15g saturated fat), Cholesterol 178mg cholesterol, Sodium 662mg sodium, Carbohydrate 76g carbohydrate (30g sugars, Fiber 3g fiber), Protein 16g protein.
APRICOT-STUFFED FRENCH TOAST
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 9
Steps:
- 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.
STUFFED FRENCH TOAST
Steps:
- Batter:
- Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
- Filling:
- Fold all ingredients together in a bowl until well incorporated but not completely smooth.
- Syrup:
- Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
- French Toast:
- Preheat oven to 350 degrees F.
- Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
- Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
APRICOT-STUFFED FRENCH TOAST
Enjoy a tasty breakfast - apricot stuffed French toasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 13x9-inch pan with cooking spray.
- Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
- In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
- In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
- Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 1 g
APRICOT FRENCH TOAST
Put a sweet twist on eggy bread with this indulgent brunch-time recipe
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy - if it's still too thick to coat the fruit, add a splash of water. Keep warm.
- Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium
APRICOT STUFFED FRENCH TOAST
Make and share this Apricot Stuffed French Toast recipe from Food.com.
Provided by MARIA MAC
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 349.6, Fat 11, SaturatedFat 5.1, Cholesterol 123.3, Sodium 537.2, Carbohydrate 50, Fiber 2.1, Sugar 8, Protein 12.5
APRICOT FRENCH TOAST
Make and share this Apricot French Toast recipe from Food.com.
Provided by pinkie
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
- Stir in nuts; set aside.
- Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
- Fill each slice with about 2 tablespoons of cream cheese mixture.
- In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
- Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
- Cook on a light greased griddle until golden brown on both sides.
- Place on an ungreased baking sheet; bake at 300 for 20 minutes.
- Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
- Drizzle over hot french toast.
Nutrition Facts : Calories 674.4, Fat 30.9, SaturatedFat 14.9, Cholesterol 177.7, Sodium 672.6, Carbohydrate 87.3, Fiber 3.3, Sugar 24.2, Protein 15
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