Decadent...but absolutely delicious!
This recipe will yield 8 servings, but it can be cut by half, or doubled, for a larger crowd.
Stuffed French Toast
1 (8 ounces) whipped cream cheese
1 Tablespoon brown sugar
3 teaspoons cinnamon, divided
1 1/2 teaspoons pure vanilla extract, divided
16 slices Italian bread, (1/2-inch thick)
1/2 cup apricot preserves
5 eggs
1 cup milk
2 Tablespoons butter, divided
Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended.
Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread.
Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread.
Press one each of the bread slices together to form 8 sandwiches.
Beat eggs with wire whisk in 13 x 9-inch baking dish.
Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended.
Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat.
Place 4 of the sandwiches in skillet.
Cook 4 to 5 minutes per side or until golden brown.
Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet.
Serve French toast with maple syrup, if desired.
