Quark And Apricot Stuffed French Toast

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   1. Combine quark, 1 Tablespoon of honey, icing sugar, and 1/4 cup apricot jam. Cover and chill for at least 3o minutes and up to over night. Remove filling from fridge when ready to start making French toast.

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   2. When you are ready to prepare the dish, beat together eggs and chai.

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   3. Soak slices of bread in the egg mixture for about 30 seconds on each side.

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   4. Place bread on hot griddle and cook first side for about three minutes or until well browned.

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   5. Flip bread and dollop 1/3 of the quark mixture in the middle of three of the slices.

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   6. Place remaining pieces of bread cooked-side-down on top of filling and close the panini press. Cook until bread is well browned and filling is heated through.

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   7. While bread is cooking, bring remaining jam, honey, and water to a gentle boil in a sauce pan. Simmer until thickened. This will be your syrup.

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   8. Serve the French toast drizzled with the syrup and dusted with icing sugar.

No nutritional information available.

No additional tips available.