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.
I tried this recipe as-is the first time, and found it to be a little too sweet for my taste. So, I used fresh blueberries in place of the preserves and opted not to top it off with anything more than a dusting of powdered sugar and a little dollop of fresh whipped cream. The fresh fruit toned down the sweetness and was a really nice contrast to the cheese filling. This was a fun dish to make and I think the possibilities are endless, as far as the fillings and toppings go! Thanks! - 02 Apr 2003 (Review from Allrecipes US | Canada)
- Rated on - 11 Feb 2016 (Review from Allrecipes US | Canada)
So Yummy!! Could not bring myself to use mozzarella cheese so I used Queso Fresco. Worked Fabulous! I added a dash of vanilla and powdered sugar. My DD doesn't like hot fruit and pastry/bread types together so we added chocolate chips. Cheese n chocolate all in one was a winning combo! How do you satisfy a house full of Hungry teenagers?? Serve stuffed french toast for Dinner!! Thank You Renee Keeper! - 28 Apr 2013 (Review from Allrecipes US | Canada)