Apricotfrenchtoast Recipes

Steps:

• Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
• In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
• Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

Steps:

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

Steps:

• In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
• Stir in nuts; set aside.
• Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
• Fill each slice with about 2 tablespoons of cream cheese mixture.
• In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
• Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
• Cook on a light greased griddle until golden brown on both sides.
• Place on an ungreased baking sheet; bake at 300 for 20 minutes.
• Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
• Drizzle over hot french toast.

Steps:

• Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy - if it's still too thick to coat the fruit, add a splash of water. Keep warm.
• Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

Steps:

• Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
• Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
• Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
• Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
• Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
• Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.

Steps:

• Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
• Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Steps:

• Spread butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in 13 X 9 inch baking dish coated with cooking spray.
• Spread marmalade evenly over bread; top with remaining 12 bread slices, butter side up.
• Combine milk and sugar, vanilla extract, nutmeg and eggs, stirring with a whisk.
• Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees.
• Sprinkle casserole with pecans. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving.