Apricot Cream Cheese Filled French Toast

Yield: 4 servings


8 slices Italian bread

1 cup DDPK dried apricot, finely chopped

½ cup cream cheese, room temperature

4 large eggs

½ cup milk

¼ teaspoon DDPK ground cinnamon

2 Tablespoons unsalted butter

Pure maple syrup for serving


  1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Stir together apricot and cream cheese. Spoon 2 tablespoons mixture into each pocket.
  2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large skillet, melt 1 tablespoon butter over medium-low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.
  3. Lift slices, letting excess drip back into bowl, and place in skillet; cook until golden brown, 2 to 3 minutes per side. Repeat, adding remaining tablespoon butter to skillet. Serve immediately with syrup, bacon, and fruit salad, as desired.