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Apricot Stuffed French Toast
- 1 loaf Italian bread (about 4 inches in diameter) cut into 8 one-inch-thick slices
- 3 tablespoons apricot jam
- 1/4 cup (2 ounces) reduced-fat cream cheese room temperature
- 2 large eggs
- 1/2 cup low-fat (1 percent) milk
- 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons unsalted butter
- pure maple syrup for serving (optional)
Directions:View on PBS Food
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