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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

Ingredients
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

Instructions
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.


Originally Submitted
7/5/2008





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