Stuffed French Toast

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 1 (8 ounce) package neufchatel cheese, softened
• 1 cup apricot jam
• 1 teaspoon vanilla
• 1/2 cup finely chopped pecans
• 1 loaf sweet french bread
• 4 eggs
• 1 cup whipping cream
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 1/2 cup orange juice

Recipe

• 1 in a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy. stir in the pecans and set aside.
• 2 cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. fill the pocket with about 1 1/2 tablespoons of the cheese mixture.
• 3 combine the remaining apricot jam and orange juice in a small saucepan. warm over low heat, whisking as jam melts so the mixture is a smooth syrup.
• 4 beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. preheat a large frying pan over medium heat, or use a griddle, if preferred. using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. cook in lightly greased pan for about 2 minutes per side or until lightly brown. keep warm in a 300 degree oven while cooking remaining slices.
• 5 to serve, drizzle warm syrup over the hot french toast.
• 6 tip: for lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.