Apricot and Blueberry Stuffed French Toast

Apricot and Blueberry Stuffed French Toast

Ingredients

• 1 cup sliced fresh or canned apricots
• 1 cup fresh or frozen blueberries, thawed and drained on paper towels
• 2 tablespoons sugar
• One 8- ounce package cream cheese
• 1⁄2 cup apricot preserves
• 3 eggs
• 2⁄3 cup half- and- half
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 12 slices thick white bread
• 1⁄4 cup (1⁄2 stick) butter
• 3⁄4 cup vanilla yogurt, optional

Cooking Instructions: 

1. Preheat the oven to 300°F.
2. Combine the apricots, blueberries, and sugar in a small bowl. 
3. Combine the cream cheese and preserves in a medium micro wave- safe bowl and heat on high for 30 to 40 seconds to soften the cream cheese and slightly melt the preserves. Whisk until well blended.
4. Whisk the eggs in a shallow dish until well blended. Add the half- and- half, honey, and vanilla; mix well. 
5. Spread the cream cheese mixture evenly over 6 of the bread slices and top with the remaining slices. Dip each “sandwich” into the egg mixture, turning to coat well.
6. Melt 2 tablespoons of the butter in a large skillet over medium heat. 
7. Cook three of the “sandwiches” until golden, about 2 minutes on each side. 
8. Place on an ovenproof platter and keep warm in the oven.  Repeat with the remaining “sandwiches.” 
9. Top each serving with the sweetened fruit and yogurt, if desired.