three cheese-stuffed french toast

Ingredients

• Servings: 8
• 3/4 cup shredded mozzarella cheese
• 4 ounces cream cheese, softened
• 1 tablespoon ricotta cheese
• 3 tablespoons apricot jam
• 8 (2 inch thick) slices french bread
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 cup cornflakes cereal crumbs
• 2 tablespoons butter
• 2 cups apricot nectar
• 1/4 cup butter
• 2 tablespoons white sugar
• 2 teaspoons ground ginger
• 2 cups sliced fresh peaches
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 14 hrs 20 mins


• 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
• 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 9x13 inch baking dish. cover and chill 8 hours or overnight.
• the next morning: preheat oven to 400 degrees f (200 degrees c). pour apricot nectar into a small saucepan and simmer over medium heat. stir in sugar and cornstarch; cook until thickened.
• beat together eggs and milk. dip bread slices into egg mixture and dredge in cornflakes crumbs. melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. place in a lightly greased 9x13 inch baking dish. bake at 400 degrees for 15 minutes.
• in a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar and ginger over medium heat. add peaches and cook for 3 minutes.
• arrange french toast slices on individual plates. top each serving evenly with peach slices, sprinkle with powdered sugar. serve with apricot syrup.