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The Pelican House Bed and Breakfast
Stuffed French Toast with Apricot Glaze
Mix filling ingredients together until cream cheese is smooth. In separate bowl, beat batter ingredients together until uniform in color.
Cut French bread into 1-inch slices (should make 15 or 16 slices). Cut pocket in equal slices and stuff with one heaping Tablespoon of cream cheese mixture. Soak bread in batter for about 3 minutes and fry in butter in skillet until light brown on both sides. Bake in 350-degree oven for 10 minutes.
Combine glaze ingredients and let mixture boil until thick. Pour glaze over toast before serving.
Serves and stuffs: 8
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