Quark And Apricot Stuffed French Toast

• 1 cup Quark Cheese
• 2 Tablespoons Honey, Divided
• 1 Tablespoon Icing Sugar Plus Extra For Dusting
• 3/4 cups Apricot Jam, Divided
• 6 whole Eggs
• 1/4 cups Brewed Chai (tea Leaves Steeped In Milk)
• 6 slices Cinnamon Bread Or Brioche
• 2 Tablespoons Water

1. 1. Combine quark, 1 Tablespoon of honey, icing sugar, and 1/4 cup apricot jam. Cover and chill for at least 3o minutes and up to over night. Remove filling from fridge when ready to start making French toast.
2. 2. When you are ready to prepare the dish, beat together eggs and chai.
3. 3. Soak slices of bread in the egg mixture for about 30 seconds on each side.
4. 4. Place bread on hot griddle and cook first side for about three minutes or until well browned.
5. 5. Flip bread and dollop 1/3 of the quark mixture in the middle of three of the slices.
6. 6. Place remaining pieces of bread cooked-side-down on top of filling and close the panini press. Cook until bread is well browned and filling is heated through.
7. 7. While bread is cooking, bring remaining jam, honey, and water to a gentle boil in a sauce pan. Simmer until thickened. This will be your syrup.
8. 8. Serve the French toast drizzled with the syrup and dusted with icing sugar.

quark cheese, honey, icing sugar, apricot, eggs, ubc, cinnamon bread, water

Taken from tastykitchen.com/recipes/breakfastbrunch/quark-and-apricot-stuffed-french-toast/ (may not work)