Apricot Stuffed French Toast
French toast with apricots.
non-stick cooking spray
soft-crusted Italian bread loaf (unsliced)
cream cheese (softened)
1 1/2 cups
butter or margarine
confectioner's sugar ((optional))
Polaner® Apricot Spreadable Fruit
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.