Apricot Stuffed French Toast
I always had fond memories of apricot season in Linden. My grandma would make apricot jam and I would watch her can it ever so carefully. If I stuck around long enough, she would let me scrape out the pan and lick the spoons. Every afternoon that I spent with grandma included a peanut butter and apricot sandwich.
Apricots have a thin skin which makes for easy work. No peeling off pesky skin! Just rinse, slice, and eat.
My grandma is older and so am I. Making time in our busy lives to can isn't easy. I created a solution that gives me the same satisfaction as grandma's apricot jam with my apricot stuffed French toast. The jam itself takes about 8 minutes of boiling. To make the stuffing for I combine the cooled jam with cream cheese. If you really want to up your game try using ricotta cheese instead of cream cheese.
If you have any extra quick jam, it can be stored inside the refrigerator for about 1 week. Or, top the French toast with the extra!
Look below for the recipe, or watch a video of me making it here.
Apricot Stuffed French Toast
Ingredients:
1 pound apricots
1/2 cup granulated sugar
1 loaf Portuguese Sweet Bread or Brioche Bread
4 ounces cream cheese, softened
4 eggs
1/2 cup milk
2 tablespoons butter
Directions:
Remove the pits of the apricots and chop finely. In a medium saucepan, combine apricots and sugar over medium heat. Cook, stirring occasionally until apricots become soft and start to break down, about 8 minutes. Set aside and allow to cool slightly.
In a shallow bowl whisk together the eggs and milk until thoroughly combined. Set aside.
In a small bowl stir together cream cheese and 1/3 cup of the apricot mixture.
Cut 4 1-inch slices of bread. Make a pocket in each slice of bread making sure not to cut completely through. Stuff 2 tablespoons of the cream cheese mixture into the bread pocket.
Melt the butter in a nonstick skillet over medium-high heat. Dip the bread pieces in the egg mixture and allow to soak for 5-10 seconds per side.
Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed.
Serve with the remaining apricot mixture if desired.
