Stuffed French Toast

Mik and I are never on the same schedule in the morning, which means we always grab breakfast to-go. So when our ward switched their Sunday meeting time to one o'clock in January we decided to take full advantage of having our mornings together and started a new tradition of making really yummy breakfasts that we normally don't have time to make. We've tried everything from aebleskivers to german pancakes but I was in search for the perfect stuffed french toast recipe. I took a little recipe inspiration from Martha Stewart and Williams Sonoma and came up with my own recipe. Now I'm definitely not one that posts recipes on their blog but after all my trial and error it would be a shame not to share! (excuse the photo I used my phone!)


1 loaf Italian bread (I just bought the "baked fresh daily french bread" from Days Market but you could easily use any bread you like or have)
3 tablespoons apricot jam (anne made makes the yummiest apricot-ginger jam)
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
1/2 tsp Vanilla
1 tsp Fresh Lemon Juice (last Sunday I didn't have any lemons so I used Lemon essential oil, make sure yours is food grade)
2 large eggs
1/2 cup milk (we use soy)
1/4 teaspoon ground cinnamon
Oats
Maple syrup, for serving

Directions
Using a knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam, vanilla, lemon juice and cream cheese. Spoon some of the mixture into each pocket. In a bowl whisk together eggs, milk, and cinnamon until combined. We have a little indoor grill thing that you plug in so we use that but you could just as easily use a pan, etc. Lay the bread slices in egg mixture, letting them soak 5 seconds on each side. Then dip them in oats or sprinkle the oats on top (I tried adding the oats to the egg mixture but the oats soaked up all the eggs!). Place slices on skillet and cook until golden brown. Repeat with remaining bread. We serve ours with good old Mrs. Butterworths. Bon appetit!
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