Ingredients

  • 600 grams cream cheese softened
  • 1 tablespoon vanilla
  • 190 grams pecans chopped
  • 40 slices french bread slice about 20 slices/loaf
  • 15 eggs
  • 845 grams whipping cream
  • 2 teaspoons vanilla
  • 2 teaspoons nutmeg
  • 110 grams butter, unsalted melted
  • Syrup
  • 1000 grams apricot preserves or seasonal fruit
  • 335 milliliters orange juice

Directions

1. Simmer preserves and orange juice until spoon coating consistency-takes about 45 minutes.
2. Beat cream cheese and vanilla until fluffy. Stir in nuts and set aside.
3. Quick Method: Trim bottom crusts off sliced bread. Spread filling on 1/2 of the slices. Cover with remaining half. Butter roasting pan. Place bread loosely in pan. Cover with egg mixture and let sit for as long as you can, up to 1 day in refrigerator.
4. Preheat oven to 200*F/95*C/GM1/2
5. Cook on a lightly greased griddle until both sides are golden brown. Place on baking sheet in warm oven until ready to serve.
6. To serve, drizzle syrup over french toast.

Notes
Notes:Serving size with a full complement of side dishes is 3 half double slices, i.e. 6 half slices of bread total.
Serving Ideas:Original serves 4-10-12 slices.


Categories
Breakfast, ideas
Keywords
Breakfast ideas
MacGourmet downloadStuffed French Toast. To import, drag image to your MacGourmet recipe box.