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Baked Apricot-Stuffed French Toast
Crispy on the outside and impossibly creamy within, this baked French toast transforms morning routines. Thick slices of bread hold a sweet apricot and cream cheese center, soaking up a rich vanilla custard overnight. You'll love how the bright hint of lemon peel balances the richness. Since the refrigerator does the heavy lifting, you aren't stuck flipping slices at the stove. Just pop the pan in the oven and watch it puff up into a golden, irresistible breakfast.
Equipment
- Oven
- Hand Mixer
Ingredients
- 1 loaf (8 oz) or ½ loaf (1-lb size) day-old French bread
- 3 oz (from 8-oz package) cream cheese, softened
- 3 tablespoons apricot preserves
- ¼ teaspoon grated lemon peel
- 3 eggs
- ¾ cup half-and-half or milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg, if desired
- 2 tablespoons butter, softened
- 1 Spray 13x9-inch pan with cooking spray. Cut bread crosswise into 12 (1-inch) slices. Cut horizontal slit in side of each bread slice, cutting to but not through other side.
Instructions
- 1Coat a 13x9-inch baking pan with cooking spray. Cut the French bread crosswise into 12 thick slices, then cut a horizontal pocket into the side of each slice.
- 2Beat the softened cream cheese, apricot preserves, and grated lemon peel in a medium bowl using an electric mixer on medium speed until smooth. Softened cream cheese blends much easier and prevents lumps in your filling.
- 3Fill each bread pocket with about 2 teaspoons of the cream cheese mixture. Arrange the stuffed slices in the prepared baking pan.
- 4Whisk the eggs, half-and-half, granulated sugar, vanilla, salt, and nutmeg in a separate bowl until completely blended. Pour this custard evenly over the stuffed bread, turning each slice carefully so both sides are well coated.
- 5Cover the pan and refrigerate for at least 30 minutes to let the bread absorb the liquid.
- 6Preheat the oven to 425°F. Remove the cover from the pan and bake for 20 to 25 minutes until the French toast is puffed and golden brown. Top with softened butter and a dusting of powdered sugar before serving.
Notes
- Make ahead: You can leave the covered pan in the refrigerator for up to 24 hours before baking.
- Freeze: Wrap the unbaked pan tightly and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before baking.
- Tip: Day-old bread works best because it absorbs the custard without becoming mushy.