Lazyjack Inn on Dogwood Harbor

Baked-filled French Toast from The Lazyjack Inn (Signature entree): Breakfast-Brunch

Servings: 8

Ingredients:

• 

  1 Loaf French bread sliced 1 1/4 in. thick & slice almost thru in half

• 

  8 eggs

• 

  2 cups cream (for low fat, use skim milk)

• 

  8 oz Ricotta cheese

• 

  1 teaspoon cinnamon

• 

  1/3 cup raisins or currents

• 

  1/2 teaspoon Rum extract

• 

  1 1/2 tart apples, peeled and sliced (not too thick)

• 

  1 1/2 cups Apricot preserves

• 

  1/4 cup Dark Rum

Step 1:

Blend eggs & milk with fork, set aside in 9 x 13 dish.

Step 2:

Combine Ricotta cheese, cinnamon, raisins & rum extract. Place rounded tsp. of cheese filling in each "pocket" of the sliced bread and then add 1 apple slice. Place filled bread slice into egg/milk mixture. When all are in dish, start with first & turn to soak both sides.

Step 3:

In small saucepan combine apricot pres. & dark rum, stir to blend and heat gently.

Step 4:

Melt small amount of butter in large skillet over low heat. Once butter begins to bubble, lift out slices of bread from the egg/milk mixture one at a time, & place in skillet with hot butter to brown. Watch carefully, so they don't get too dark.

Step 5:

When both sides nicely browned, place on greased cookie sheet. Cover tops with small amount (maybe 1 tsp.) of apricot mix (to keep from drying out). Place in oven at 350 degrees for 30 mins. Serve hot with apricot rum sauce ladled over.