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1
The night before: Split each bread slice four fifths of the way through.
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2
Spread the two sides apart so that they look like butterfly wings.
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3
Use a fork hollow out a shallow pocket on the inside of each slice.
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4
Discard the crumbs; set bread aside
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5
In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese.
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6
Stir in the apricot jam.
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7
Spoon 2 tablespoons of cheese mixture into each bread slice.
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8
Place slices in a 9x13 inch baking dish.
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9
Cover and chill 8 hours or overnight.
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10
The next morning: Preheat oven to 400 degrees F (200 degrees C).
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11
Pour apricot nectar into a small saucepan and simmer over medium heat.
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12
Stir in sugar and cornstarch; cook until thickened.
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13
Beat together eggs and milk.
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14
Dip bread slices into egg mixture and dredge in cornflakes crumbs.
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15
Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden.
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16
Place in a lightly greased 9x13 inch baking dish.
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17
Bake at 400 degrees for 15 minutes.
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18
In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar and ginger over medium heat.
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19
Add peaches and cook for 3 minutes.
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20
Arrange French toast slices on individual plates.
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21
Top each serving evenly with peach slices, sprinkle with powdered sugar.
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22
Serve with apricot syrup.
