Stuffed French Toast

Here is the recipe for the "Stuffed French Toast" I made on Monday. It was a little sweet-probably because I added extra sugar...oops!--but the masses seemed to enjoy it! The recipe is taken (almost directly) from MarthaStewart.com, so any grievances about it can be taken up with her... :)

Image courtesy of  Food Blogga

Serves 4

• 1 loaf bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
• 3 tablespoons apricot jam
• 1/4 cup (2 ounces) cream cheese, room temperature
• 2 large eggs
• 1/2 cup milk
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons butter
• Pure maple syrup, for serving (optional)

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, whipped cream, bananas foster or fresh fruit.

Read more at Marthastewart.com: Apricot-Stuffed French Toast - Martha Stewart Recipes