Apricot Stuffed French Toast

• 1 loaf Italian bread, cut into 8 one-inch-thick slices (about 4 inches in diameter)
• 3 tablespoons apricot jam
• 14 cup reduced-fat cream cheese, room temperature
• 2 large eggs
• 12 cup low-fat milk (1 percent)
• 14 teaspoon ground cinnamon
• 1 -2 tablespoon unsalted butter
• pure maple syrup, for serving (optional)

1. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket.
2. In a bowl, blend jam and cream cheese.
3. Spoon 1 tablespoon mixture into each pocket.
4. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined.
5. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat.
6. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
7. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side.
8. Repeat with remaining bread, adding more butter to skillet if needed.
9. If desired, serve French toast with syrup.

italian bread, apricot jam, cream cheese, eggs, lowfat milk, ground cinnamon, unsalted butter, maple syrup

Taken from www.food.com/recipe/apricot-stuffed-french-toast-331181 (may not work)