1 cup fresh or frozen bluberries, thawed and drained on paper towels
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2 Tbsp. sugar
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1 (8 oz.) pkg. cream cheese
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½ cup apricot preserves
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3 eggs
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2/3 cup half-and-half
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2 Tbsp. honey
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2 tsp. vanilla extract
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12 slices thick white bread
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¼ cup (½ stick) butter, divided
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¾ cup vanilla yogurt, optional
Instructions
Preheat oven to 300°F.
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.
Originally Submitted
7/5/2008
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Apricot - and Blueberry - Stuffed French Toast Recipe - Breakfast - Brunch
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