Stuffed French Toast with Apricot Glaze

Filling
One 8-ounce package cream cheese
1 small can crushed pineapple
1/4 cup chopped pecans
1 teaspoon almond extract
2 Tablespoons apricot preserves

Batter
6 eggs
1 cup whole milk
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla extract
 
French bread
Butter

Glaze
1/2 jar apricot preserves
1/4 cup orange juice

Mix filling ingredients together until cream cheese is smooth. In separate bowl, beat batter ingredients together until uniform in color.

Cut French bread into 1-inch slices (should make 15 or 16 slices). Cut pocket in equal slices and stuff with one heaping Tablespoon of cream cheese mixture. Soak bread in batter for about 3 minutes and fry in butter in skillet until light brown on both sides. Bake in 350-degree oven for 10 minutes.

Combine glaze ingredients and let mixture boil until thick. Pour glaze over toast before serving.

Serves 8.

AUTHOR: TUDDLES