Apricot Stuffed French Toast

French toast with apricots.

  • Servings: 8
  • Cook Time: 30 mins
  • Main Ingredient: Italian bread


  • non-stick cooking spray
  • 1 soft-crusted Italian bread loaf (unsliced)
  • 1 package cream cheese (softened)
  • 1 1/2 cups milk
  • 4 eggs
  • 1/4 cup butter or margarine
  • confectioner's sugar ((optional))
  • 1/2 cup Polaner® Apricot Spreadable Fruit
  • 1 cup Vermont Maid® Pancake Syrup


Spray 13 x 9 x 2-inch baking dish with cooking spray. With serrated knife, cut bread into eight 1 1/2-inch thick slices. Cut a 4-inch slit in each slice, almost to bottom of slice to form packet for stuffing. In small bowl, blend cream cheese and spreadable fruit until smooth. Spread cream cheese in pocket of each bread slice; place filled slices in prepared baking dish. In bowl, with wire whisk, beat 1/4 cup syrup, milk and eggs until blended; pour over evenly over bread slices. Cover tightly; refrigerate 3 hours or overnight (bread will completely absorb custard). Preheat oven to 450°F. Uncover; bake 15 to 20 minutes until edges of bread are browned. Meanwhile, in small saucepan over low heat, heat butter and remaining 3/4 cup syrup until butter melts; keep warm. Before serving, sprinkle toast with confectioner's sugar, if desired. Serve with warm syrup mixture. Makes 8 servings.

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