Strutton Inn

Custer, South Dakota

Specialty Recipe

Stuffed French Toast with Apricot Glaze

Strutton Inn Website

Ingredients - Filling

One 8-ounce package cream cheese

1 small can crushed pineapple

1/4 chopped pecans

1 teaspoon almond extract

2 Tablespoons apricot preserves

Ingredients - Batter

6 eggs

1 cup whole milk

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon vanilla extract

French bread

Butter

Ingredients - Glaze

1/2 jar apricot preserves

1/4 cup orange juice

Filling: mix together fruit, nuts, and cream cheese until cream cheese is smooth.

Batter: beat milk, ginger, cinnamon, and vanilla together until one color.

Cut French bread into 1-inch slices (should make 15 or 16 slices). Cut pocket in equal slices and stuff with one heaping tablespoon of cream cheese mixture. Soak bread in batter for about 3 minutes and fry in butter on skillet until light brown on both sides. Bake in 350-degree oven for 10 minutes.

Glaze: let mixture boil until thick. Pour glaze over toast before serving.

Serves and stuffs 8 people.

• Strutton Inn on VirtualCities.com
• Strutton Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)