Please consult the OU's guidelines for checking fruits and vegetables.

Stuffed French Toast
Stuffed French Toast Eileen Goltz | Dairy
50 minutes 30 minutes
20 minutes
6 servings, 2 slices each

  • 1 (8 oz.) package cream cheese, softened
  • 1 teaspoon vanilla
  • ½ cup chopped walnuts
  • 1 loaf sourdough bread
  • 4 eggs
  • 1 cup whipping cream
  • ½ teaspoon vanilla
  • ½ teaspoon nutmeg
  • Oil for frying
  • 1 (12 oz.) jar apricot preserves
  • ½ cup orange juice

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

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.