Stuffed French Toast

This recipe is delicious and perfect for a weekend brunch. It can easily be prepared in advance and refrigerated until serving time, just give each piece a little extra time to heat through in the frying pan.

• Ready In: 40 mins
• Serves: 5-6

Ingredients

• 1 (8 ounce) package  neufchatel cheese, softened
• 1  cup  apricot jam
• 1  teaspoon vanilla
• 1⁄2 cup  finely chopped pecans
• 1  loaf  sweet  French bread
• 4  eggs
• 1  cup  whipping cream
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla
• 1⁄2 cup  orange juice

Directions

1. In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside.
2. Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.
3. Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.
4. Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300 degree oven while cooking remaining slices.
5. To serve, drizzle warm syrup over the hot French toast.
6. Tip: For lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.