Apricot Cinnamon French Toast

8 oz cream cheese, softened

1 ½ t vanilla extract

½ C walnuts, chopped

1 loaf French bread

4 eggs    

1 C heavy whipping cream

1 jar B & R Farms Apricot Topping

½ C orange juice


In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.

Cut bread into 1 ½ inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl, beat the eggs, cream and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet; bake at 300F for 20 minutes. Meanwhile, combine cinnamon spread and orange juice in a small saucepan; heat through. Drizzle over hot French toast & serve immediately. Makes about 8 servings.

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