| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | French, Toast | 1 | Servings |
INGREDIENTS
| 1 | pk | (8 oz) cream cheese |
| 1 | ts | Almond extract |
| 1/2 | c | Slivered almonds |
| 1 | Loaf unsliced sourdough bread | |
| 4 | Eggs | |
| 1/2 | c | Half and half |
| 1/2 | c | Milk |
| 3/4 | ts | Vanilla |
| 3/4 | ts | Cinnamon; (or to taste) |
| 1/2 | ts | Nutmeg |
| 1 | Jar; (12 oz) apricot preserves | |
| 1 | cn | (16 oz) apricots; drained |
INSTRUCTIONS
In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts. Cut the bread into 3/4 inch slices, then make a cut (about 2 inches) on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture. Stuff in the cream cheese mixture. Beat together the eggs , half and half, milk, vanilla, and cinnamon. Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked. Cook the bread on lightly greased griddle until golden. Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast. Recipe by: Lisa Posted to MC-Recipe Digest by MeLizaJane <[email protected]> on Apr 30, 1998
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”