April 11, 2010

HAM AND APRICOT STUFFED FRENCH TOAST


 
1 c. apricot preserves
2 tbsp. lemon juice
1 tsp. lemon peel, grated
3 tbsp. orange liqueur or orange juice
2 (3 oz.) pkg. cream cheese, softened with confectioners sugar
1/3 c. dried apricots, finely chopped
3 tbsp. toasted hazelnuts, chopped
12 slices firm, white bread
1 lb. thinly sliced deli ham
4 lg. eggs
1 c. milk
1/8 tsp. cinnamon, ground
3 tbsp. butter
 
Combine preserves, juice and peel in small sauce pan; cook until heated through. Stir in liqueur, cover and keep warm. Beat cream cheese and 2 tablespoons confectioners sugar until smooth. Stir in apricots and hazelnuts. Spread one side of each bread slice evenly with cheese mixture. Arrange ham on 6 of the bread slices folding to fit. Cover with remaining bread slices cheese side down, firmly pressing edges together to seal. Beat together eggs, milk and cinnamon in shallow dish. Dip both sides of sandwiches into egg mixture to coat completely. Cook in butter on griddle or large skillet over medium heat until golden, turning once. Carefully cut each sandwich in half diagonally. Sprinkle with confectioners sugar and serve with apricot sauce.

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