Stuffed French Toast (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 1 (8 oz.) pkg. cream cheese, softened 1 teaspoon vanilla 1/2 cup chopped walnuts 1 loaf sourdough bread 4 eggs 1 cup whipping cream 1/2 teaspoon vanilla 1/2 teaspoon nutmeg Oil for frying 1 (12 oz.) jar apricot preserves 1/2 cup orange juice

Instructions

In the bowl of an electric mixer combine the cream cheese and 1 teaspoon vanilla until fluffy and beat until combine. Stir in nuts. Cut bread into 10 to 12 (1 1/2") slices and cut a pocket in top of each slice. In another bowl combine the eggs, cream, 1/2 teaspoon vanilla and nutmeg. Set aside. In each pocket, place 1 teaspoon of cream cheese mixture. Dip bread slices in egg mixture. Heat oil in pan. Cook bread on both sides until golden brown. Keep warm on baking sheet in oven. In a saucepan combine the reserves and orange juice. Heat until warm, stirring to combine. To serve, drizzle the sauce over French toast. 

Serving Size

Makes 6 servings, 2 slices each.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .