Shelly's Recipe

STUFFED FRENCH TOAST WITH APRICOT GLAZE

Category: French Toast

1 (8 oz) pkg cream cheese, softened
1 tsp almond extract
1/2 cup slivered almonds
1 loaf unsliced sour dough bread
4 eggs
1/2 cup half-and-half and milk
3/4 tsp vanilla extract and cinnamon
1/2 tsp nutmeg
1 (12 oz) gar apricot preserves
1 (16 oz) can apricots, drained

In a small bowl, combine cream cheese and almond extract until fluffy. Stir in nuts. Cut the bread into 3/4 inch slices, then make a cut, about 2 inches, on bottom of each piece of bread. (It needs to be large enough to make a pocket that will hold about 1 tsp cream cheese mixture.) Stuff in the mixture into the pocket.

Beat the eggs and the next 4 ingredients. Dip the stuffed bread into the mixture and allow to get thoroughly moist but not heavily soaked. Cook the bread on lightly greased griddle until golden. Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over cooked toast.