Stuffed French Toast For a Great Brunch

This brunch dish is wonderful, but not complicated, and can be prepared in advance. The only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave.

A large bowl of fruit salad makes a good and very simple side dish. The one I have added here is a combination of oranges, kiwi, grapes and apple in a honey-spice dressing. Of course, other fruit can be added. Along with coffee, tea and juice, or maybe a fruit punch, you are ready to enjoy a wonderful meal with your family and friends.

Stuffed French Toast

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam 1-teaspoon vanilla ½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast. Delicious!

Serves 5 to 6

Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Fruit Salad with Honey-Spice Dressing

4 oranges, pared and sliced
2 kiwi, pared and sliced
1-cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed

Combine the fruit in a serving bowl and add dressing to taste.

For dressing combine ¼ cup fresh lemon juice, ¼ cup honey and ½-teaspoon ground cinnamon. Whisk and pour over fruit.

About the author: Suzanne Merrill: http://theheartofthehomeblog.blogspot.com - A recipe and hospitality blog.