Apricot French Toast


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This sweet fruit French toast has walnuts too for a delicious crunch.

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  • 1 8 oz. pkg. cream cheese, softened
  • 1 1/2 tsp. vanilla extract, divided
  • 1/2 C. finely chopped walnuts
  • 1 loaf (1 1/2 lb.) French bread
  • 4 eggs
  • 1 C. whipping cream
  • 1/2 tsp. ground nutmeg
  • 1 12 oz. jar apricot preserves
  • 1/2 C. orange juice

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In a mixing bowl, beat cream cheese and 1 tsp. vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 Ā½ inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 Tbs. of cram cheese mixture. In another bowl, beat eggs, cream, nutmeg 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 300 degrees for 20 minutes. Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

Yield: 8 servingsĀ 

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