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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Apricot-Stuffed French Toast

Ingredients Ingredient Checklist 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices 3 tablespoons apricot jam 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature 2 large eggs 1/2 cup low-fat (1 percent) milk 1/4 teaspoon ground cinnamon 1 to 2 tablespoons unsalted butter Pure maple syrup, for serving (optional) Cooked bacon, for serving (optional)

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Apricot-Stuffed French Toast

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Apricot-Stuffed French Toast

Apricot-Stuffed French Toast

Ingredients

Ingredients

  • 1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices 3 tablespoons apricot jam 1/4 cup (2 ounces) reduced-fat cream cheese, room temperature 2 large eggs 1/2 cup low-fat (1 percent) milk 1/4 teaspoon ground cinnamon 1 to 2 tablespoons unsalted butter Pure maple syrup, for serving (optional) Cooked bacon, for serving (optional)

Directions

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.

In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each 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. If desired, serve French toast with syrup and bacon.

Reviews (10)

 Add Rating & Review     34 Ratings   5 star values:        6    4 star values:        11    3 star values:        10    2 star values:        4    1 star values:        3

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Reviews (10)

Add Rating & Review     34 Ratings   5 star values:        6    4 star values:        11    3 star values:        10    2 star values:        4    1 star values:        3

Add Rating & Review

34 Ratings 5 star values: 6 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 3

34 Ratings 5 star values: 6 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 3

34 Ratings 5 star values: 6 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 3

  • 5 star values: 6 4 star values: 11 3 star values: 10 2 star values: 4 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/21/2017   Awesome SARAH!!!  

Martha Stewart Member     Rating: Unrated       03/18/2017   This is similar to a favorite dish served at a nearby restaurant. They use Sour dough or French bread, no cinnamon, apricot preserves (probably local Linn's), cream cheese (I'd assume any variety of Neufchâtel or regular) and the crispness of the thinner bread makes a huge difference in a more delicious, less dessert-like dish. People come from Miles around for this brunch treat.  

Martha Stewart Member     Rating: Unrated       08/17/2013   This was just OK, and I wasn't wowed by it. It didn't leave me craving more, or wanting to make it again. I did make half of them with apricot jam, and half with Bonne Maman's four fruits preserves. Used wheat ciabatta, and Greek cream cheese (a Greek yogurt and cream cheese blend), and cut down on the cream cheese as one commenter suggested.  

Martha Stewart Member     Rating: Unrated       02/06/2012   Love this recipe. Have made it many times since it was first published to rave reviews. I like to switch up the jam. Raspberry, strawberry and cherry are also great.  

Martha Stewart Member     Rating: Unrated       09/19/2010   Very good. Easy and restaurant quality. Definitely an indulgence, but very good. I would serve to weekend guests. I think using the Italian bread is key.  

Martha Stewart Member     Rating: Unrated       03/14/2010   I used Polaner All Fruit apricot preserves and Neufchatel for the cream cheese. It was too sweet, perhaps the Neufchatel was overpowering. It wasn't bad, just too sweet, like a dessert. Super easy. I won't make again.  

Martha Stewart Member     Rating: Unrated       12/29/2009   This was delicious - but go easy on the cream cheese!  

Martha Stewart Member     Rating: Unrated       01/23/2009   this is the best breakfast treat i've eaten.. i used Dickinson' apricot purely fruit...fabulous!!!!! I bought a bread called Solais at the Acme... delicious!!!  

Martha Stewart Member     Rating: Unrated       11/12/2008   This was the requested dish for my daughter's 17th birthday dinner, along with bacon and a fruit salad. I made it her way though, with strawberry jam instead of apricot, and everyone loved it! Will definitely make this again and again.  

Martha Stewart Member     Rating: Unrated       03/27/2008   My husband loves French toast! I think he would like this with apricots. I KNOW I would, I like apricots.

    Martha Stewart Member

    Rating: Unrated 04/21/2017

Awesome SARAH!!!

Rating: Unrated

Rating: Unrated 03/18/2017

This is similar to a favorite dish served at a nearby restaurant. They use Sour dough or French bread, no cinnamon, apricot preserves (probably local Linn’s), cream cheese (I’d assume any variety of Neufchâtel or regular) and the crispness of the thinner bread makes a huge difference in a more delicious, less dessert-like dish. People come from Miles around for this brunch treat.

Rating: Unrated 08/17/2013

This was just OK, and I wasn’t wowed by it. It didn’t leave me craving more, or wanting to make it again. I did make half of them with apricot jam, and half with Bonne Maman’s four fruits preserves. Used wheat ciabatta, and Greek cream cheese (a Greek yogurt and cream cheese blend), and cut down on the cream cheese as one commenter suggested.

Rating: Unrated 02/06/2012

Love this recipe. Have made it many times since it was first published to rave reviews. I like to switch up the jam. Raspberry, strawberry and cherry are also great.

Rating: Unrated 09/19/2010

Very good. Easy and restaurant quality. Definitely an indulgence, but very good. I would serve to weekend guests. I think using the Italian bread is key.

Rating: Unrated 03/14/2010

I used Polaner All Fruit apricot preserves and Neufchatel for the cream cheese. It was too sweet, perhaps the Neufchatel was overpowering. It wasn’t bad, just too sweet, like a dessert. Super easy. I won’t make again.

Rating: Unrated 12/29/2009

This was delicious - but go easy on the cream cheese!

Rating: Unrated 01/23/2009

this is the best breakfast treat i’ve eaten.. i used Dickinson’ apricot purely fruit…fabulous!!!!! I bought a bread called Solais at the Acme… delicious!!!

Rating: Unrated 11/12/2008

This was the requested dish for my daughter’s 17th birthday dinner, along with bacon and a fruit salad. I made it her way though, with strawberry jam instead of apricot, and everyone loved it! Will definitely make this again and again.

Rating: Unrated 03/27/2008

My husband loves French toast! I think he would like this with apricots. I KNOW I would, I like apricots.

All Reviews for Apricot-Stuffed French Toast

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apricot-Stuffed French Toast

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest