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From
our cookbook
to your kitchen
Stuffed
French Toast with
Main Street Apricot Sauce
| QTY |
MEASUREMENT | INGREDIENT |
| 16 | slices | thin-sliced Pepperidge Farm white sandwich bread |
| 1 | 8-oz. pkg. | soft cream cheese |
| 1 | tsp. | vanilla |
| 1/2 | cup | chopped walnuts |
| 1 | cup | half and half |
| 3 | eggs | |
| 1 | 18 oz.jar | apricot jam |
| 1/2 | cup | orange juice |
Combine cream cheese, vanilla (1 tsp.), and chopped walnuts in a bowl. Spread mixture on eight slices of bread making eight sandwiches. Cut sandwiches diagonally to make two halves. Dip bread in mixture of beaten eggs, half and
half, nutmeg and vanilla (1 tsp.). Grill on medium-high heat using half oil and half butter. Main Street Apricot Sauce: Heat apricot jam with orange juice in a saucepan. Bring to a low boil and stir until sauce is well mixed. Keep warm until serving. Pour sauce over french toast pieces. Sift powdered sugar over sauce. Serve warm. Bon Appetite
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