This recipe is for those who enjoy baking and spending some time in the kitchen creating wonderful palate pleasing delights for those whose company we enjoy! So go on and give it a try, make someone's day by giving them brunch in bed!

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
8 hrs
total:
9 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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 in the preheated oven 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.

Nutrition Facts

436 calories; protein 13.4g; carbohydrates 56.2g; fat 18.1g; cholesterol 93.6mg; sodium 616mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2003
I tried this recipe as-is the first time and found it to be a little too sweet for my taste. So I used fresh blueberries in place of the preserves and opted not to top it off with anything more than a dusting of powdered sugar and a little dollop of fresh whipped cream. The fresh fruit toned down the sweetness and was a really nice contrast to the cheese filling. This was a fun dish to make and I think the possibilities are endless as far as the fillings and toppings go! Thanks! Read More
(24)

Most helpful critical review

Rating: 3 stars
07/29/2019
I was unable to find the amounts of sugar and cornstarch used in this recipe - SEE Step 3, so I did not proceed with the recipe. Does anyone know the amounts? Thanks, Jean Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/02/2003
I tried this recipe as-is the first time and found it to be a little too sweet for my taste. So I used fresh blueberries in place of the preserves and opted not to top it off with anything more than a dusting of powdered sugar and a little dollop of fresh whipped cream. The fresh fruit toned down the sweetness and was a really nice contrast to the cheese filling. This was a fun dish to make and I think the possibilities are endless as far as the fillings and toppings go! Thanks! Read More
(24)
Rating: 5 stars
09/10/2018
yummy lol I want to try it Read More
(1)
Rating: 5 stars
04/29/2013
So Yummy!! Could not bring myself to use mozzarella cheese so I used Queso Fresco. Worked Fabulous! I added a dash of vanilla and powdered sugar. My DD doesn't like hot fruit and pastry/bread types together so we added chocolate chips. Cheese n chocolate all in one was a winning combo! How do you satisfy a house full of Hungry teenagers?? Serve stuffed french toast for Dinner!! Thank You Renee:):) Keeper! Read More
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Rating: 3 stars
07/29/2019
I was unable to find the amounts of sugar and cornstarch used in this recipe - SEE Step 3, so I did not proceed with the recipe. Does anyone know the amounts? Thanks, Jean Read More