Apricot Stuffed French Toast |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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APRICOT STUFFED FRENCH TOAST This recipe came from an estate sale. I obtained it when I purchased the family collection from the Edmonds Estate in Canton, Texas in 1987. Ingredients:
16 slices firm white sandwich bread |
8 ounces whipped cream cheese |
1 cup apricot preserves |
3 eggs |
1 cup half and half |
1 teaspoon vanilla |
1/4 teaspoon grated nutmeg |
1/8 cup vegetable oil |
3 fresh apricots peeled and diced |
sauce |
18 ounce jar apricot preserves |
5-1/2 ounce can apricot nectar |
Directions:
1. Preheat oven to 450.
2. Spread cheese on 8 slices of bread and preserves on 8 slices of bread making 8 sandwiches.
3. Combine eggs, half and half, nutmeg, vanilla and oil.
4. Dip each sandwich in the egg mixture and place on lightly greased cookie sheet.
5. Bake approximately 5 minutes or until lightly browned then flip and repeat for other side.
6. Cut each sandwich in quarters and layer on plate.
7. Garnish with fresh apricots topped with warm sauce.
8. For sauce heat preserves with nectar until well blended.
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