Best 4 Apricot Stuffed French Toast Recipes

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Apricot Stuffed French Toast is a delectable breakfast or brunch dish that combines the sweet and tangy flavors of apricots with the warm, custardy goodness of French toast. This classic dish is easy to prepare and can be tailored to your own preferences, making it a versatile and enjoyable meal. Whether you prefer a simple preparation or a more elaborate presentation, there are endless possibilities for creating the perfect Apricot Stuffed French Toast.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED APRICOT FRENCH TOAST



Stuffed Apricot French Toast image

In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1-1/2 pounds) French bread
4 large eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
1/2 cup orange juice

Steps:

  • In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

Nutrition Facts : Calories 632 calories, Fat 31g fat (15g saturated fat), Cholesterol 178mg cholesterol, Sodium 662mg sodium, Carbohydrate 76g carbohydrate (30g sugars, Fiber 3g fiber), Protein 16g protein.

APRICOT-STUFFED FRENCH TOAST



Apricot-Stuffed French Toast image

Enjoy a tasty breakfast - apricot stuffed French toasts!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 12

1 loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread
1 package (3 oz) cream cheese, softened
3 tablespoons apricot preserves
1/4 teaspoon grated lemon peel
3 eggs
3/4 cup half-and-half or milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg, if desired
2 tablespoons butter, melted
Powdered sugar, if desired

Steps:

  • Spray 13x9-inch pan with cooking spray.
  • Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
  • In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
  • In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 1 g

STUFFED FRENCH TOAST WITH APRICOT SYRUP



Stuffed French Toast with Apricot Syrup image

The recipe takes a little longer to prepare than regular French toast, but I think it's worth it, especially on holiday mornings. The sweet apricot syrup complements the cream cheese filling. -Karen Leutz, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings (1-1/3 cups syrup).

Number Of Ingredients 11

8 slices French bread (1 inch thick)
2 packages (3 ounces each) cream cheese, softened
1/3 cup crushed pineapple, undrained
1/2 cup chopped pecans
4 eggs
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1-1/2 teaspoons ground ginger
APRICOT SYRUP:
1 jar (12 ounces) apricot preserves
1/3 cup orange juice

Steps:

  • Cut a pocket through the crust of each slice of bread. In a bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides., Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast.

Nutrition Facts : Calories 812 calories, Fat 47g fat (21g saturated fat), Cholesterol 317mg cholesterol, Sodium 459mg sodium, Carbohydrate 89g carbohydrate (59g sugars, Fiber 4g fiber), Protein 15g protein.

STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE



Stuffed French Toast w/ Apricot & Orange Marmalade image

My husband loves French Toast ! So I found this recipe and thought I would see if he liked it ! ~ give it a try for something different in the morn.

Provided by Carol Junkins

Categories     Other Breakfast

Time 20m

Number Of Ingredients 14

1 pkg 8 oz. cream cheese
1/2 c 4 oz. part-skim ricotta cheese
1/4 c orange marmalade
2 Tbsp granulated sugar
1 loaf (16 ounces) vienna bread
4 eggs
1 c milk
1 tsp vanilla extract
grated nutmeg
APRICOT AND ORANGE MARMALADE SAUCE RECIPE:
1 Tbsp butter
1 1/2 c chopped peeled fresh apricots or peaches
1 c orange marmalade
1/2 tsp ground nutmeg

Steps:

  • 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
  • 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
  • 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
  • 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
  • 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings

Tips:

  • Use fresh apricots for the best flavor. If fresh apricots are not available, you can use frozen or canned apricots, but be sure to thaw them and drain them well before using.
  • If you don't have a bread loaf pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • To make sure the French toast is cooked through, insert a toothpick into the center. If it comes out clean, the French toast is done.
  • Serve the French toast immediately with your favorite toppings, such as maple syrup, powdered sugar, or fresh fruit.

Conclusion:

Apricot Stuffed French Toast is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its sweet and tangy apricot filling, this French toast is sure to be a hit with everyone at the table.

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