French toast stuffed with apricots and pecans recipe

French Toast Stuffed with Apricots and Pecans recipe

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Recipe intro

This delicious recipe for French toast stuffed with apricots and pecans is a delightful twist on a classic breakfast dish. The combination of sweet and tangy apricots, crunchy pecans, and soft, fluffy French toast creates a mouthwatering flavor and texture experience. Perfect for a weekend brunch or special occasion, this recipe is sure to impress your family and friends. The warm and comforting aroma of cinnamon and vanilla will fill your kitchen as you prepare this delectable dish.

Keywords: French toast, apricots, pecans, brunch, recipe.

French toast stuffed with apricots and pecans recipe details

French toast stuffed with apricots and pecans recipe, recipe Rating: 4.8
Number of votes:126

Ingredients

16 slices challah bread or sourdough, 3/4 inch thick

1/2 cup butter, as needed

Stuffing

1/2 cup dried apricots, finely chopped

1/4 cup orange juice

8 ounces cream cheese

1/4 cup coarsely chopped pecans

Batter

2 cups milk

1 cup half & half

6 eggs

5 Tablespoons sugar

4 teaspoons grated orange rind

1 teaspoon vanilla extract

1 teaspoon salt

Syrup

18 ounces apricot preserves

3/4 cup orange juice

Instructions:

These steps can be done the day before to save time: In a saucepan, combine the apricots and 1/4 cup orange juice and bring to a boil. Simmer for 10 minutes or until apricots are tender. Cool to room temperature.

Breakfast Morning: Slice bread. In a small bowl, combine the cream cheese, pecans, and apricot mixture. In a separate bowl, combine the milk, half & half, eggs, sugar, orange rind, vanilla, and salt. Spread apricot mixture over 8 slices of bread, forming 8 sandwiches. In a heavy saucepan, combine the preserves and 3/4 cup orange juice. Bring to a boil, stirring occasionally. Simmer on low to keep warm.

Dip sandwiches into the egg mixture to completely coat. In a skillet, melt 2 Tablespoons of the butter. Add the sandwiches and cook until golden brown, adding more butter to skillet as necessary. Serve syrup hot with French toast.

Serves: 8