I tried another new recipe & it was absolutely wonderful! Most of the work was done last night.
Three Cheese Stuffed French Toast
8(2 inch thick)slices Frenck bread
3/4C.(3 ounces) shredded mozzerella cheese
1/2(8 ounce)pkg. cream cheese, softened
1Tbsp. ricotta cheese
3Tbsp. apricot jam
2 large eggs, lightly beaten
1/2C. milk
1C. corn flake cereal crumbs
2Tbsp. butter or margarine
1 (12 ounce)bottle apricot syrup
1/4C. butter or margarine
2Tbsp. sugar
2Tbsp. ground ginger
16 peach slices**
Sifted powdered sugar
Starting from one side, split each bread slice, leaving opposite side of bread attached(so that when open. bread looks like a butterfly). Using a fork, hollow out a shallow pocket on the inside of each slice, discarding crumbs*; set aside.
Combine cheese; stir in apricot jam. Spoon about 2Tbsp. cheese mixture into each bread slice, & place slices into a 13x9x2 inch baking dish. Cover & chill for 8 hours.
Combine eggs & milk; dip bread in mixture & dredge in corn flake crumbs. Melt 2Tbsp. butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 13x9x2 inch baking dish. Bake at 400F for 15 minutes.
Cook syrup in a sauce pan over low heat until throughly heated; remove from heat & keep warm.
Combine 1/4C, butter, sugar, & ginger in a large skillet over medium heat; add peaches & cook 3 minutes, stirring gentely.
Arrange French toast on individual plates; top each serving evenly with peach slices & sprinkle with powdered sugar. Serve with syrup. Yield: 8 servings.
From Southern Living 20th Edition Annual Recipes Cookbook
Submited by: Seven Sisters Inn
Ocala, Florida
* I saved the bread crumbs for a later use.
**I used some peaches that my mom had frozen this summer.