Apricot-Stuffed French Toast

1. 1

   Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy.

2. 2

   Cut ends from bread. Cut bread into 6 slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture; place in a lightly greased 13- x 9-inch dish.

3. 3

   Whisk together eggs, half-and-half, and vanilla; pour mixture over bread slices. Cover and chill 30 minutes, turning once.

4. 4

   Cook bread slices on a lightly greased griddle over medium-high heat 3 minutes on all 4 sides or until golden. Serve with Apricot Syrup, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.