Pecan & Cream Cheese Stuffed French Toast With Peach-Apricot Sauce
October 07, 2016
"This special french toast comes from The Mansakenning Carriage House Inn in Rhinebeck, New York and is to be enjoyed for a special breakfast occasion or for any lazy morning breakfast."
- FOR PEACH-APRICOT SAUCE
- Serving Size: 1 (350.4 g)
- Calories 841.4
- Total Fat - 37 g
- Saturated Fat - 14.9 g
- Cholesterol - 131.2 mg
- Sodium - 590 mg
- Total Carbohydrate - 106.1 g
- Dietary Fiber - 5 g
- Sugars - 51.4 g
- Protein - 19 g
- Calcium - 142.9 mg
- Iron - 4.2 mg
- Vitamin C - 39.8 mg
- Thiamin - 0.5 mg
Lay the sliced bread on a work surface adn slice through almost to the end to make a slit in the center for stuffing.
In a food processor, puree the cream cheese, 1/2 cup of the pecans, 3 tablespoons of the liqueur, and 4 tablespoons of the honey.
Taste and adjust, adding more honey if needed. Coarsely chop the remaining pecans and fold into the cream cheese mixture. Stuff the sliced bread with 1 tablespoon of the mixture. Set aside.
In a medium-sized bowl, mix together the half-and-half and eggs. Add the vanilla and remaining liqueur and blend well.
Dip the reserved bread slices into the egg batter, turning to coat well.
In a large skillet, heat the butter and saute the bread over medium heat until golden brown and crisp.
Serve two to three slices of the French toast per person and top with the sauce. Garnish with a half of a peach fanned out and sprinkle with confectioners sugar. Serve
In a blender or food processor, puree the peaches with the syrup until smooth.
Pour into a small saucepan and stir in the preserves and liqueur. Cook over medium heat until thickened.
Keep warm until ready to use.
Tips & Variations
No special items needed.