“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:
40mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package neufchatel cheese, softened
  • 1 cup apricot jam
  • 1 teaspoon vanilla
  • 12 cup finely chopped pecans
  • 1 loaf sweet French bread
  • 4 eggs
  • 1 cup whipping cream
  • 12 teaspoon ground cinnamon
  • 12 teaspoon vanilla
  • 12 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.

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