Best Apricot French Toast Recipes

STUFFED APRICOT FRENCH TOAST

Steps:

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

APRICOT-STUFFED FRENCH TOAST

Steps:

• Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
• In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
• Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

APRICOT-STUFFED FRENCH TOAST

Steps:

• 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.

STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE

Steps:

• 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
• 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
• 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
• 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
• 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings

STUFFED FRENCH TOAST WITH APRICOT SYRUP

Steps:

• Cut a pocket through the crust of each slice of bread. In a bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides., Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast.

APRICOT-COCONUT FRENCH TOAST

Steps:

• In a small microwave-safe bowl, heat apricots and water on high for 2 minutes or until mixture comes to a boil. Let stand for 5 minutes; drain. , Pour butter into a 15x10x1-in. baking pan and tilt to coat bottom. Sprinkle with coconut and apricots. Combine sugar and cinnamon; sprinkle over fruit. , In a large shallow bowl, whisk the eggs, milk, vanilla and salt. Dip bread into egg mixture; soak for 1 minute. Place slices close together over coconut mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Serve with syrup.

APRICOT FRENCH TOAST

Steps:

• Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy - if it's still too thick to coat the fruit, add a splash of water. Keep warm.
• Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

APRICOT STUFFED FRENCH TOAST

Steps:

• Make pocket in each bread slice with knife through crust. Whisk eggs and cinnamon. Mix in milk Blend cream cheese and jam. Place approximately 1 teaspoon jam mixture in each pocket. Place bread in egg mixture soaking each side 30-60 seconds. Place butter in skillet and melt until just stops foaming. Cook slices 3-4 minutes per side until golden brown.

APRICOT-BLUEBERRY WHOLE-GRAIN FRENCH TOAST

Steps:

• Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly. Slice apricots; add apricots and blueberries to the sauce. Heat through; cover and set aside. For the French Toast: Whisk eggs, milk, sugar and vanilla in a shallow dish until blended. Lightly coat a large skillet with cooking spray; heat over medium heat until hot. Dip the bread into egg mixture, turning to soak both sides; place in the skillet. Cook for 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles and arrange on serving plates. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds. Servings: 4 Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1.5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV *Daily Value

APRICOT FRENCH TOAST

Steps:

• In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
• Stir in nuts; set aside.
• Cut bread 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, beat the eggs, cream, nutmeg and remaining vanilla.
• Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
• Cook on a light greased griddle until golden brown on both sides.
• Place on an ungreased baking sheet; bake at 300 for 20 minutes.
• Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
• Drizzle over hot french toast.