B&B Stuffed French Toast

• 8 ounces, weight Ricotta
• 8 ounces, weight Cream Cheese
• 1/4 cups Apricot Preserves
• 1/4 cups Ground Pecans
• 1/4 teaspoons Maple Flavoring
• 1/4 teaspoons Rum Flavoring
• 1 loaf Day Old French Bread
• 6 whole Eggs
• 3/4 cups Milk

1. Put the ricotta and cream cheese in a mixer and beat until mixed together.
2. Add the preserves; then the nuts; finally add the flavorings.
3. Beat. Put aside or refrigerate in covered container.
4. Slice off ends of bread at a diagonal to expose more bread. Slice the rest of the bread 1-1/2 inches wide at a diagonal. I use two slices of bread per person.
5. When all the bread is sliced, take a smaller knife and make a slit in the middle of each slice being careful not to cut to the bottom or too far down the sides. (Slice would be on the crust)
6. You want to make a pocket. Make pockets in all the slices you need.
7. Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket.
8. Be careful so that not too much drips out.
9. In a shallow bowl, make a dipping mixture of the eggs and milk.
10. Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture.
11. Get a griddle ready. Spread cooking spray on the griddle and melt.
12. Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden.
13. The pieces fry quickly.
14. Serve with Maple Syrup.

weight ricotta, weight cream cheese, ubc, ubc, ubc, ubc, bread, eggs, milk

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