Apricot Stuffed French Toast
8 oz. Cream Cheese, at room temperature
2/3 Cup Part-Skim Ricotta Cheese
1/3 Cup Apricot Preserves
1 ½ Cup Milk (or skim milk or half n half)
1 tsp Vanilla
½ tsp Cinnamon
16 slices of French Bread slices or even better locally made bread! Cut in ½ inch thick slices.
Garnish: Whipped Cream, Powdered Sugar, Fresh Strawberries or Raspberries
Butter for griddle
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 TBS 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 and add milk, vanilla and cinnamon. Pour egg mixture in a shallow bowl, a pie plate works great. Thoroughly coat each sandwich in the egg mixture and place on hot, buttered griddle. Cook until golden brown. 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 up. Cut each sandwich in half diagonally. Place on plate, sprinkle with powdered sugar. Arrange fresh raspberries on and around French toast. Add a touch of whipped cream to each piece of French toast.
Serve with warm maple syrup.