Stuffed French Toast

1. 1

   In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy.

2. 2

   Stir in the pecans and set aside.

3. 3

   Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each.

4. 4

   Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.

5. 5

   Combine the remaining apricot jam and orange juice in a small saucepan.

6. 6

   Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.

7. 7

   Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla.

8. 8

   Preheat a large frying pan over medium heat, or use a griddle, if preferred.

9. 9

   Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling.

10. 10

    Cook in lightly greased pan for about 2 minutes per side or until lightly brown.

11. 11

    Keep warm in a 300 degree oven while cooking remaining slices.

12. 12

    To serve, drizzle warm syrup over the hot French toast.

13. 13

    Tip: For lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.

* Per serving · 4 servings · Values may vary.