Erin'S Baked Stuffed French Toast

1. 1

   Heat oven to 350 F.

2. 2

   Melt the butter in the bottom of a square cake pan, mix 1/2 c brown sugar into the butter, spread over bottom of the pan.

3. 3

   Beat eggs, milk and cinnamon together in a shallow dish.

4. 4

   Dip bread slices in the egg mixture, let the pieces soak up as much of the egg mix as you can.

5. 5

   I use Pepperidge Farm Brown Sugar Cinnamon French Toast, but you can use any bread you like.

6. 6

   Layer 4 slices on the bottom of the pan.

7. 7

   Mix the cream cheese and brown sugar together, spread a spoonful over each slice of bread, top with the remaining 4 slices of bread which have been dipped in the egg mixture.

8. 8

   Bake for 20 minutes, flip the stacks of French Toast over, bake for another 25 minutes.

9. 9

   For the syrup, pour the syrup fromt he apricots into a small saucepan, cut up the apricots into a small dice, add to the pan, add the remaining brown sugar.

10. 10

    Bring to a rolling boil and let it reduce to half.

11. 11

    Serve the warm syrup over the hot french toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.