Karp Family Recipes

Apricot-Stuffed French Toast

Category: Brunch

Ingredients:

* 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices * 3 tablespoons apricot jam * 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature * 2 large eggs * 1/2 cup low-fat (1 percent) milk * 1/4 teaspoon ground cinnamon * 1 to 2 tablespoons unsalted butter * Pure maple syrup, for serving (optional)

Directions:

1. 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. 2. 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. 3. 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.