Pecan & Cream Cheese Stuffed French Toast With Peach-Apricot Sauce

Step 1: Lay the sliced bread on a work surface adn slice through almost to the end to make a slit in the center for stuffing.

Step 2: 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.

Step 3: 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.

Step 4: In a medium-sized bowl, mix together the half-and-half and eggs. Add the vanilla and remaining liqueur and blend well.

Step 5: Dip the reserved bread slices into the egg batter, turning to coat well.

Step 6: In a large skillet, heat the butter and saute the bread over medium heat until golden brown and crisp.

Step 7: 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

Peach-Apricot Sauce

Step 8: In a blender or food processor, puree the peaches with the syrup until smooth.

Step 9: Pour into a small saucepan and stir in the preserves and liqueur. Cook over medium heat until thickened.

Step 10: Keep warm until ready to use.