Apricot-Almond Stuffed French Toast
From Cook's Country
Stuffed French toast is a popular brunch dish in which a sweet, dairy-based filling is encased in custardy, batter-coated French toast. We wanted a recipe in which the exterior was as crisp as could be to accent the rich, creamy filling. Instead of “stuffing" the bread (cutting a pocket into each slice of bread), we sandwiched two slices of white bread together with the filling—sweetened and spiced cream cheese. We skipped the conventional custardy French toast batter and coated the “sandwiches" in a light slurry of egg, water, flour, and vanilla. The unique coating (borrowed from Japanese-style tempura) ensured a crisp-textured exterior to contrast with the creamy filling of our stuffed French toast.
We like large loaves of sandwich bread for this recipe, with slices about 5 inches by 4 inches. If you use the smaller, standard-sized sandwich bread, you won’t need all of the filling.
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