Gourmet Girls Mother’s Day Stuffed French Toast with candid walnuts and apricot glaze
Ingredients for dish
8 Pieces raisin challa bread
8 Ounces softened cream cheese
¼ Cup honey
1 Teaspoon vanilla
1-2 Teaspoons milk
¼ Cup milk
½ Teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
Blend all together in pie pan. Cream all filling ingredients together in electric mixer until soft and spreadable. Spread between two pieces of bread to make a sandwich. Dip bread in blended egg mix and cook in skillet over medium heat until browned. Sprinkle with candied walnuts and warmed apricot jam.
1 Cup walnut pieces
¼ Cup sugar
1 Tablespoon butter
Heat all in skillet over medium heat for five minutes stirring often to prevent burning.
When walnuts are well coated remove from heat, spread on parchment paper to cool.