With Mother’s Day coming up this weekend, I wanted to share a recipe that will make mom’s day even more special- and this French toast does just that! We made this recipe in my easy meal prep kitchen for years and it was always a favorite with our clients. Treat mom this weekend or prepare this for any holiday occasion, brunch, or special breakfast opportunity that comes around.
I set the cream cheese out overnight to soften and usually pick up French bread at Sam’s Club. (It is the perfect size for this recipe) The quickest way to prepare the syrup is in a blender –it makes extra, but you can freeze it or keep it for up to 3 weeks in the fridge.
This recipe also freezes very well, so if you want to pick up some foil pans with lids next time you are at the grocer, you can go ahead and stuff the toast, dip it in egg mixture, then set uncooked toasts in the foil pans and freeze.
When you want to put a special breakfast on the table in a hurry, just transfer the pan from the freezer to the fridge the night before and let them thaw. All you will need to do the next morning is heat the skillet and cook! (Great idea for Christmas or birthdays!)
This is one of my favorite “special occasion” breakfast recipes. Cream cheese stuffed French toast is quite easy to prepare and I enjoy seeing the smiles across the table when loved ones appreciate the gesture whether it is a birthday or holiday morning.
- 1 loaf French Bread
- 1 – 8oz pkg of cream cheese
- 1 cup sugar
- 1/2 cup chopped walnuts
- 1 cup half and half
- 4 eggs
- 1/2 teaspoon nutmeg
- Soften cream cheese (I set this out the night before)
- Blend cream cheese, sugar, and walnuts with a hand mixer.
- Slice bread into 12 pieces that are approximately 2 inches thick- discard the ends of the loaf.
- Cut a slit (pocket) into each piece- do not cut all the way through.
- Spoon cream cheese filling into the pocket you made in each slice of bread. Set aside.
- Blend eggs, half and half & nutmeg with a hand mixer or whisk.
- Dip each stuffed bread slice into the egg mixture to coat.
- Heat a small amount of butter in a nonstick skillet and cook over medium heat until lightly browned on each side and heated throughout.
- Apricot Syrup:
- 1/2 (half) a jar – 18 oz jar Apricot Preserves
- 1/3 cup orange juice
- Put both ingredients into a blender and blend until smooth. Pour into a serving bowl. This makes extra which can be stored in the fridge for up to 3 weeks.