| 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 <MeLizaJane@aol.com> on Apr 30,
1998
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