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Recipe Three Cheese-Stuffed French Toast (Brunch)

Home Cooking Recipes
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Required Ingredients:

  • 3/4 cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 1 tablespoon ricotta cheese
  • 3 tablespoons apricot jam
  • 8 (2 inch thick) slices French bread
  •  
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup cornflakes cereal crumbs
  • 2 tablespoons butter
  •  
  • 2 cups apricot nectar
  • 1/4 cup butter
  • 2 tablespoons white sugar
  • 2 teaspoons ground ginger
  • 2 cups sliced fresh peaches
  • 1/4 cup confectioners' sugar for dusting

Preparing/Cooking:

  • The night before: Split each bread slice four fifths of the way through.
  • Spread the two sides apart so that they look like butterfly wings.
  • Use a fork hollow out a shallow pocket on the inside of each slice.
  • Discard the crumbs; set bread asideIn a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese.
  • Stir in the apricot jam.
  • Spoon 2 tablespoons of cheese mixture into each bread slice.
  • Place slices in a 9x13 inch baking dish.
  • Cover and chill 8 hours or overnight.
  • The next morning: Preheat oven to 400 degrees F (200 degrees C).
  • Pour apricot nectar into a small saucepan and simmer over medium heat.
  • Stir in sugar and cornstarch; cook until thickened.
  • Beat together eggs and milk.
  • Dip bread slices into egg mixture and dredge in cornflakes crumbs.
  • Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden.
  • Place in a lightly greased 9x13 inch baking dish.
  • Bake at 400 degrees for 15 minutes.
  • In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar and ginger over medium heat.
  • Add peaches and cook for 3 minutes.
  • Arrange French toast slices on individual plates.
  • Top each serving evenly with peach slices, sprinkle with powdered sugar.
  • Serve with apricot syrup.
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