5 Ojo Inn

Eureka Springs, Arkansas

Specialty Recipe

French Toast Stuffed with Apricots and Pecans

5 Ojo Inn Website

Ingredients

16 slices challah bread or sourdough, 3/4 inch thick

1/2 cup butter, as needed

Stuffing

1/2 cup dried apricots, finely chopped

1/4 cup orange juice

8 ounces cream cheese

1/4 cup coarsely chopped pecans

Batter

2 cups milk

1 cup half & half

6 eggs

5 Tablespoons sugar

4 teaspoons grated orange rind

1 teaspoon vanilla extract

1 teaspoon salt

Syrup

18 ounces apricot preserves

3/4 cup orange juice

These steps can be done the day before to save time: In a saucepan, combine the apricots and 1/4 cup orange juice and bring to a boil. Simmer for 10 minutes or until apricots are tender. Cool to room temperature.

Breakfast Morning: Slice bread. In a small bowl, combine the cream cheese, pecans, and apricot mixture. In a separate bowl, combine the milk, half & half, eggs, sugar, orange rind, vanilla, and salt. Spread apricot mixture over 8 slices of bread, forming 8 sandwiches. In a heavy saucepan, combine the preserves and 3/4 cup orange juice. Bring to a boil, stirring occasionally. Simmer on low to keep warm.

Dip sandwiches into the egg mixture to completely coat. In a skillet, melt 2 Tablespoons of the butter. Add the sandwiches and cook until golden brown, adding more butter to skillet as necessary. Serve syrup hot with French toast.

Serves: 8

• 5 Ojo Inn on VirtualCities.com
• 5 Ojo Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)