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Apricot - and Blueberry - Stuffed French Toast Recipe


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     Apricot - and Blueberry - Stuffed French Toast

Category   Breakfast - Brunch
Sub Category   Quick Meals
Servings   6
Preptime   20 to 30 min

1 cup sliced fresh or canned apricots
1 cup fresh or frozen bluberries, thawed and drained on paper towels
2 Tbsp. sugar
1 (8 oz.) pkg. cream cheese
cup apricot preserves
3 eggs
2/3 cup half-and-half
2 Tbsp. honey
2 tsp. vanilla extract
12 slices thick white bread
cup ( stick) butter, divided
cup vanilla yogurt, optional

Preheat oven to 300F.
Combine apricots, blueberries and sugar in a small bowl. Combine cream cheese and preserve in a medium microwave-safe bowl and heat on high for 30-40 seconds to soften cream cheese and slightly melt preserves. Whisk until well blended.
Whisk eggs until well blended. Add half-and-half, honey and vanilla; mix well. Spread cream cheese mixture evenly over the bread slices and top with remaings slices. Dip each into egg mixture, turning to coat well.
Melt 2 Tbsp. butter in a large skillet over medium heat. Cook half the sandwiches until golden, about 2 minutes per side. Place on an ovenproof platter and keep warm in the oven. Repeat with remaining butter and sandwhices. Top each serving with fruit and yogurt, if using.

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