Apricot- and Blueberry- Stuffed French Toast

Apricot- and Blueberry- Stuffed French Toast

“I grew up eating this special breakfast on Christmas
morning. We filled plates with this wonderful French
toast and opened our presents while we ate. I recall
the warmth and excitement of those occasions much
more than the gifts. Now I make this every Christmas
morning at my house.”

1 cup sliced fresh or canned apricots
1 cup fresh or frozen blueberries, thawed
and drained on paper towels
2 tablespoons sugar
One 8- ounce package cream cheese
1⁄2 cup apricot preserves
3 eggs
2⁄3 cup half- and- half
2 tablespoons honey
2 teaspoons vanilla extract
12 slices thick white bread
1⁄4 cup (1⁄2 stick) butter
3⁄4 cup vanilla yogurt, optional



1. Preheat the oven to 300°F.
2. Combine the apricots, blueberries, and sugar in a small
bowl. Combine the cream cheese and preserves in a medium
micro wave- safe bowl and heat on high for 30 to 40 seconds
to soften the cream cheese and slightly melt the preserves.
Whisk until well blended.
3. Whisk the eggs in a shallow dish until well blended. Add
the half- and- half, honey, and vanilla; mix well. Spread the
cream cheese mixture evenly over 6 of the bread slices and
top with the remaining slices. Dip each “sandwich” into the
egg mixture, turning to coat well.
4. Melt 2 tablespoons of the butter in a large skillet over medium
heat. Cook three of the “sandwiches” until golden,
about 2 minutes on each side. Place on an ovenproof platter
and keep warm in the oven. Repeat with the remaining
“sandwiches.” Top each serving with the sweetened fruit
and yogurt, if desired.