Ingredients for Apricot French Toast
- 4 ounces softened cream cheese
- 2 teaspoons vanilla extract, divided
- 1/2 cup chopped walnuts or pecans
- 8 slices challah bread or brioche (1 1/2 inches thick)
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup apricot preserves
- 2 tablespoons orange juice
- butter or cooking spray (for greasing)
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How to Make Apricot French Toast
- Preheat oven to 300°F (150°C).
- In a mixing bowl, beat 4 ounces of softened cream cheese and 1 teaspoon of vanilla extract until fluffy.
- Stir in 1/2 cup of chopped walnuts or pecans.
- Set aside.
- Cut 8 slices of challah bread or brioche into 1 1/2-inch slices.
- Cut a pocket in the top of each slice.
- Fill each slice with about 2 tablespoons of cream cheese mixture.
- In another bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/4 teaspoon ground nutmeg, and the remaining 1 teaspoon vanilla extract.
- Dip both sides of each bread slice into the egg mixture, ensuring the filling doesn't spill out.
- Lightly grease a large griddle or frying pan. Cook the French toast slices over medium heat until golden brown on both sides.
- Arrange the cooked French toast slices in a lightly greased 8x8 inch baking dish.
- In a small saucepan, combine 1/2 cup apricot preserves and 2 tablespoons orange juice. Heat over low heat until warmed and slightly thickened, stirring occasionally.
- Pour the apricot glaze over the French toast in the baking dish.
- Bake for 20 minutes, or until heated through and the glaze is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
96g
Fat
74g
Carbs
29g
