Apricot Stuffed French Toast


1 Loaf Italian bread (about 4 inches in diameter), cut into 8 one-inch-thick slices
3 tablespoons Apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
2 Large eggs
1/2 cup Low-fat (1 percent) milk
1/4 teaspoon Ground cinnamon
1 to 2 tablespoons Unsalted butter
Pure maple syrup, for serving (optional)
Tropical Fruit Salad
2 tablespoons Light-brown sugar
2 Navel oranges
1 Small fresh pineapple
3 Kiwis


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