Stuffed French Toast

Contributed By: Kay Davis


Loaf of French bread at least 2 days old
8 ounce package of cream cheese
2 eggs
2 cups milk
1 tsp. vanilla
handful of toasted nuts
jar of apricot preserves
juice of 2 oranges
zest of oranges


Slice bread at least 1 ? inches thick with a slit in the middle but do not go through to the bottom.
Mix together the cream cheese, chopped nuts and a bit of the zest.
Place a spoonful of the cheese mixture in the slit of each bread slice.
Mix together eggs, milk and vanilla. Dip each slice of bread into the egg mixture on both sides.
Now you may place the bread on a buttered cookie sheet and bake in the oven at 375 F for about 30 minutes or cook in a buttered frying pan on medium heat until a lovely brown.
Place on serving plate and dust with powdered sugar and cinnamon.
Empty the preserves, orange juice and zest in a saucepan. Heat until liquid. Pour into a small pitcher and allow folks to use this as a syrup over the French toast.

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