Ingredients Jump to Instructions ↓

  1. 1 loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread

  2. 1 package (3 oz) cream cheese, softened

  3. 3 tablespoons apricot preserves

  4. 1/4 teaspoon grated lemon peel

  5. 3 eggs

  6. 3/4 cup half-and-half or milk

  7. 2 tablespoons granulated sugar

  8. 1 teaspoon vanilla

  9. 1/8 teaspoon salt

  10. 1/8 teaspoon ground nutmeg, if desired

  11. 2 tablespoons butter, melted

  12. Powdered sugar, if desired

Instructions Jump to Ingredients ↑

  1. Spray 13x9-inch pan with cooking spray.

  2. Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.

  3. In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.

  4. In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.

  5. Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.


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