Apricot Stuffed French Toast Recipe
You’ve most likely heard that breakfast is the most important meal of the day, but how are you fueling yourselves for the hours ahead? If your answer involves cereal, a drive-thru biscuit, or nothing but coffee, then allow us to help with a hot, Southern meal here at Afton Mountain Bed & Breakfast. While there are numerous reasons you should indulge in your morning meal here at our Inn, you can also bring a B&B breakfast right to your own kitchen.
- 8 oz. cream cheese, room temperature
- 2/3 cup part-skim ricotta cheese
- 1/3 cup apricot preserves
- 3 eggs
- 1 ½ cup milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 16 slices of French bread slices (cut into ½-inch thick slices).
Garnish: Whipped Cream, Powdered Sugar, Fresh Strawberries or Raspberries & Maple Syrup
Night Before: Beat 8 oz of cream cheese (softened to room temp) 3 minutes with electric hand mixer. Add 2/3 cup part-skim ricotta cheese and mix well. Add 1/3 cup Apricot preserved and mix well. Store cream cheese mixture in an air-tight container in the refrigerator overnight. This also stores well in the refrigerator for 1 week.
In the morning: Preheat electric griddle to 350 degrees. Spread 1 to 2 tablespoons of cream cheese mixture on slice of bread, and top with another slice of bread to make a sandwich.
In a medium bowl, beat eggs, then add milk, vanilla and cinnamon. Pour egg mixture in a pie plate or another shallow bowl. Thoroughly coat each sandwich in the egg mixture and place on hot, buttered griddle. Cook until golden brown, then flip and cook other side.
When done, let the French toast sandwich rest on a clean cutting board for at least 1 minute to allow the cream cheese mixture to set. Cut each sandwich in half diagonally, and place on plate. Sprinkle with powdered sugar, and add fresh raspberries and whipped cream to each sandwich. Serve with warm maple syrup.
Eat and enjoy. We’d love to see your results, so free to share your photos on our Facebook page!
"Never work before breakfast. If you have to work before breakfast, get your breakfast first." – Josh Billings