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Categories:
apricots paper sugar cream cheese apricot preserves eggs honey vanilla butter white bread vanilla yogurt
Viewed: 30 - Published at: 6 years agoIngredients
- 1 cup sliced fresh apricots or 1 cup canned apricots
- 1 cup fresh thawed and drained on paper towels or 1 cup frozen blueberries, thawed and drained on paper towels
- 2 tablespoons sugar
- 1 (8 ounce) package cream cheese
- 12 cup apricot preserves
- 3 eggs
- 23 cup half-and-half
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 14 cup butter, divided
- 12 slices thick white bread
- 34 cup vanilla yogurt (optional)
Method
- Preheat oven to 300F
- Combine apricots, blueberries and sugar in a small bowl.
- Combine cream cheese and preserves in a medium microwave-safe bowl and heat on High for 30 to 40 seconds to soften cream cheese and slightly melt preserves.
- Whisk until well blended.
- Whisk eggs until well blended.
- Add cream, honey and vanilla; mix well.
- Spread cream cheese mixture evenly over half the bread slices and top with remaining slices.
- Dip each into egg mixture, turning to coat well.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Cook half the sandwiches until golden, about 2 minutes per each side.
- Place on an ovenproof platter and keep warm in the oven.
- Repeat with remaining sandwiches.
- Top each serving with fruit and yogurt, if using.
