Apricot and Blueberry Stuffed French Toast
- Preheat oven to 300°F
- Combine apricots, blueberries and sugar in a small bowl. Combine cream cheese and preserves in a medium microwave-safe bowl and heat on High for 30 to 40 seconds to soften cream cheese and slightly melt preserves. Whisk until well blended.
- Whisk eggs until well blended. Add cream, honey and vanilla; mix well. Spread cream cheese mixture evenly over half the bread slices and top with remaining slices. Dip each into egg mixture, turning to coat well.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook half the sandwiches until golden, about 2 minutes per each side. Place on an ovenproof platter and keep warm in the oven. Repeat with remaining sandwiches. Top each serving with fruit and yogurt, if using.