Apricot Cream Cheese Filled French Toast
Yield: 4 servings
8 slices Italian bread
1 cup DDPK dried apricot, finely chopped
½ cup cream cheese, room temperature
4 large eggs
½ cup milk
¼ teaspoon DDPK ground cinnamon
2 Tablespoons unsalted butter
Pure maple syrup for serving
- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Stir together apricot and cream cheese. Spoon 2 tablespoons mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large skillet, melt 1 tablespoon butter over medium-low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.
- Lift slices, letting excess drip back into bowl, and place in skillet; cook until golden brown, 2 to 3 minutes per side. Repeat, adding remaining tablespoon butter to skillet. Serve immediately with syrup, bacon, and fruit salad, as desired.