Iris Meadows Stuffed French Toast
Total preparation time: 30 minutes
Serves: 6Ingredients:
- 1 French Bread Loaf (16oz.)
- 8 oz 1 8 oz block cream cheese, softened
- 1/4 cup crushed pineapple
- 1/2 cup chopped pecans
- 4 large eggs
- 1C Whipping Cream
- 1/2 t vanilla extract
- 1 t ground ginger
- 1 (12 oz) jar apricot preserves
- 1/2 C orange juice
Steps:
- Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in chopped pecans.
- Cut bread into 12 (1 and 1/2 in) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture.
- Combine eggs and next 3 ingredients, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides.
- Cook on a lightly greased griddle over medium heat 3 minutes on each side until golden. Remember to stand slices on ends, too, to brown all surfaces.
- Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly, until melted. Serve over hot toast. Yield: 6 servings.