The super funny girls over at My Vintage Kitchen posted a while back that they were changing URLs and they weren't taking their old recipes with them. Not wanting these recipes to be lost, I got their permission to post some of their recipes with a link to their new site. Enjoy!
Apricot Cream Cheese Stuffed French Toast
- 1 loaf Italian Bread
- 1/4 cup cream cheese room temperature
- 2 Tablespoons Apricot Jam
- 2 eggs
- 1/4 cup milk
- 1 tsp cinnamon
- Butter for frying
1. Cut Bread into 1" thick slices. Cut a slit in the center of the slice all the way down to the crust to create a pocket. In a bowl mix your cream cheese and jam. It will be lumpy, that is how you want it! In a shallow dish whisk egg, milk and cinnamon together. Spread your cream cheese/ jam mixture into the pocket of the bread. Dip in the egg mixture for 5 seconds on each side. Fry in pan till golden brown on each side.
Source: My Vintage Kitchen