Friday, March 4, 2011

Stuffed French Toast

Image courtesy of  Food Blogga

Stuffed French Toast

1 loaf bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) cream cheese, room temperature
2 large eggs
1/2 cup milk
1/4 teaspoon ground cinnamon
1 to 2 tablespoons butter
Pure maple syrup, for serving (optional)

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, whipped cream, bananas foster or fresh fruit.

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