Here is the recipe for the "Stuffed French Toast" I made on Monday. It was a little sweet-probably because I added extra sugar...oops!--but the masses seemed to enjoy it! The recipe is taken (almost directly) from, so any grievances about it can be taken up with her... :)
Image courtesy of  Food Blogga
Serves 4
  • 1 loaf bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
  • 3 tablespoons apricot jam
  • 1/4 cup (2 ounces) cream cheese, room temperature
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons butter
  • Pure maple syrup, for serving (optional)

  • Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.

  • In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.

  • Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup, whipped cream, bananas foster or fresh fruit.

  • Read more at Apricot-Stuffed French Toast - Martha Stewart Recipes