Brooks Street Inn

Taos, New Mexico

Specialty Recipe

Stuffed French Toast with Apricot Glaze

Ingredients

One 8-ounce package cream cheese

1 teaspoon almond extract

1/2 cup slivered almonds

1 loaf unsliced sourdough bread

4 eggs

1/2 cup half & half

1/2 cup milk

3/4 teaspoon vanilla

3/4 teaspoon cinnamon (or to taste)

1/2 teaspoon nutmeg

One 12-ounce jar apricot preserves

One 16-ounce can apricots, drained

In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts.

Cut the bread into 3/4-inch slices, then make a cut (about 2 inches) on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture. Stuff in the cream cheese mixture.

Beat together the eggs, half & half, milk, vanilla, and cinnamon. Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked. Cook the bread on lightly greased griddle until golden.

Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast.

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

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