Apricot-Stuffed French Toast
You can never have too many morn meal recipes, so give Apricot-Stuffed French Toast a try. This recipe makes 6 servings with 194 calories, 5g of protein, and 14g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up apricot preserves, lemon peel, salt, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
Spray 13x9-inch pan with cooking spray.
Cut bread crosswise into 12 1-inch slices.
Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed.
Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice.
Place stuffed bread slices in pan.
In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed.
Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Heat oven to 425°F. Uncover French toast and drizzle with melted butter.
Bake 20 to 25 minutes or until golden brown.
Sprinkle with powdered sugar if desired.