Stuffed Apricot French Toast

  • 30 mins
  • 9 ingredients


  • 1/2 lb package of cream cheese softened
  • 1 and 1/2 tsp vanilla extract, divided
  • 1/2 cups walnuts, finely chopped
  • 1 loaf of french bread
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • 1 (12 oz) jar of apricot preserves
  • 1/2 cup orange juice
 This is a breakfast favorite made with cream cheese, vanilla, apricot preserves and walnuts.


  • In a mixing bowl, beat the cream cheese and 1 tsp vanilla until fluffy.
  • Stir in the nuts and set aside.
  • Cut bread into 1 and 1/2 inch slices.
  • Cut a pocket in the top of each slice.
  • Fill each pocket with about 2 tbs of cream cheese mixture.
  • In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
  • Dip both sides of the bread into the egg mixture, being careful not to squeeze out the filling.
  • Cook on a lightly greased griddle or saute pan until golden brown on each side.
  • Then place on an ungreased baking sheet and bake at 300 degrees for about 20 minutes.
  • Meanwhile, combine preserves and orange juice in a small sauce pan and heat through.
  • Drizzle over french toast.

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