Apricot Stuffed French Toast

Ingredients

• 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)

Instructions

1. 1
   Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2. 2
   In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
3. 3
   Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup.