Apricot Orange Stuffed French Toast with Creamy Sauce - Easy Recipe

INGREDIENTS

Apricot and Orange Marmalade Sauce (recipe) 1 package (8 ounces) cream cheese, softened 1/2 cup (4 ounces) part-skim ricotta cheese 1/4 cup orange marmalade 2 tablespoons sugar 1 loaf (16 ounces) Vienna bread 4 eggs 1 cup milk 1 teaspoon vanilla Grated nutmeg

PREPARATION:

1. Prepare Apricot and Orange Marmalade Sauce. Preheat oven to 475°F. Lightly grease baking sheet.
2. Beat cream cheese in medium bowl until smooth. Beat in ricotta, marmalade and sugar.
3. Trim ends from bread; discard. Slice bread into 8 (1-1/2-inch-thick) slices. Cut a pocket in each bread slice by cutting through top crust and almost to bottom, leaving sides of bread slices intact. Carefully fill each pocket with about 3 tablespoons cream cheese mixture.
4. Beat eggs in large shallow dish. Add milk and vanilla; whisk until blended. Dip 1 piece bread at a time into egg mixture; turn over and allow to soak up egg mixture.
5. Place filled slices onto prepared baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over; sprinkle with nutmeg. Bake 3 to 5 minutes or until golden on bottom. Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Garnish, if desired.

This recipe appears in: French Toast