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Apricot French Toast with Pineapple Apricot Topping Recipe

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This recipe for Apricot French Toast with Pineapple Apricot Topping, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 slices French bread, 1 inch thick
1/2 cup apricot preserves
6 eggs
1/1/2 cups half and half
1/4 cup sugar
1/4 tsp ground nutmeg
2 tsp. vanilla
1/4 cup butter, melted

Pineapple Apricot Topping:

1 can (8-oz) crushed pineapple in juice, undrained
2 oz. dried apricots, cut into fourths (1/4 cup)
2 tbsp. water
1 cup sugar
1/4 cup maraschino cherries (from 6-oz jar), drained and chopped
2 tbsp. lemon juice
Fresh mint leaves, if desired

Directions:
Directions:
Heat oven to 425 degrees. Spray jelly roll pan, 15 x 10 inch , with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread preserves inside slit. Place in pan.

Beat eggs, half and half, sugar, nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 30 minutes or overnight.

Uncover French toast. Drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Make Pineapple Apricot Topping. Serve topping with French toast. Sprinkle with mint.

To make topping:

Heat pineapple, apricots and water to boiling in 1 quart saucepan, stirring occasionally; reduce heat. Cover and simmer about 10 minutes, stirring occasionally until apricots are tender. Stir in remaining ingredients. Heat to boiling over high heat, stirring occasionally. Boil and stir 1 minute; remove from heat and keep warm.

Number Of Servings:
Number Of Servings:
16 slices
Preparation Time:
Preparation Time:
20 minutes, Shill 30 min . Bake 25 minutes
Personal Notes:
Personal Notes:
We had this for Christmas in 2001. It is very good and tastes like pineapple upside down cake. To make it extra special sprinkle toasted coconut over topped French toast. To toast coconut, bake uncovered in an ungreased shallow pan in 350 oven for 5 to 7 minutes, stirring occasionally, until golden brown.

 

 

 

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