Stuffed French Toast with Bacon
source: recipe and
photograph created by www.finedinings.com
4
to 6 servings
1 pound bacon
1/2 cup apricot preserves
1/2 cup cream
cheese, softened
8
- 1-inch thick slices country bread or French Bread
3 eggs
1-1/4 cups milk
1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
zest of 2 orange
butter to sauté French toast
powdered sugar for garnish
Separate bacon slices place single layer within two double sheets of absorbent paper
towels; microwave on high until crisp or to your preference.
In a small bowl mix apricot preserves and cream cheese together
until smooth. Cut a pocket in one side of each bread slice and
fill with 4 teaspoons apricot cream cheese mixture.
In a wide soup bowl whisk together eggs, milk, cream, sugar,
vanilla, salt and orange zest. Dip each filled bread slice soaking both sides with custard mixture.
Heat an electric skillet to 350°, add butter and toast stuffed bread
slices until golden brown on both sides. Remove from
skillet to individual plates, dust with powdered sugar and serve with bacon
strips and more apricot preserves.
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