STUFFED FRENCH TOAST WITH APRICOT SYRUP

Stuffed French Toast with Apricot Syrup image

The recipe takes a little longer to prepare than regular French toast, but I think it's worth it, especially on holiday mornings. The sweet apricot syrup complements the cream cheese filling. -Karen Leutz, Sylvania, Ohio

Provided by Taste of Home

Time 30m

Yield 4 servings (1-1/3 cups syrup).

Number Of Ingredients 11

Ingredients

8 slices French bread (1 inch thick)
2 packages (3 ounces each) cream cheese, softened
1/3 cup crushed pineapple, undrained
1/2 cup chopped pecans
4 eggs
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1-1/2 teaspoons ground ginger
APRICOT SYRUP:
1 jar (12 ounces) apricot preserves
1/3 cup orange juice

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.

Nutrition Facts : Calories 812 calories, Fat 47g fat (21g saturated fat), Cholesterol 317mg cholesterol, Sodium 459mg sodium, Carbohydrate 89g carbohydrate (59g sugars, Fiber 4g fiber), Protein 15g protein.