Cream cheese French toast

    Cream cheese French toast


    3 people made this

    About this recipe: This breakfast/brunch dish takes a little while to make, but the results are really worth it. Bread is stuffed with mozzarella, ricotta, cream cheese and apricot jam, soaked in eggy milk and pan-fried to perfection. Serve with the warmed peaches and apricot syrup, if desired.

    Serves: 8 

    • 90g grated mozzarella cheese
    • 115g cream cheese, softened
    • 1 tablespoon ricotta cheese
    • 3 tablespoons apricot jam
    • 8 (5cm thick) slices French bread
    • 2 eggs, lightly beaten
    • 120ml milk
    • 30g cornflakes cereal, broken into crumbs
    • 30g unsalted butter
    • 475ml apricot juice
    • 50g unsalted butter
    • 2 tablespoons caster sugar
    • 2 teaspoons ground ginger
    • 350g sliced fresh peaches
    • 4 tablespoons icing sugar for dusting

    Prep:30min  ›  Cook:30min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside
    2. In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 23x33cm or similar sized baking dish. Cover and chill 8 hours or overnight.
    3. The next morning: Preheat oven to 200 C / Gas 6. Pour apricot juice into a small saucepan and simmer over medium heat. Stir in sugar and cornflour; cook until thickened.
    4. Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 30g butter in a large frying pan over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased baking dish. Bake at 200 C / Gas 6 for 15 minutes.
    5. In a medium frying pan, heat 50g butter, 2 tablespoons sugar and ginger over medium heat. Add peaches and cook for 3 minutes.
    6. Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with icing sugar. Serve with apricot syrup.

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