Apricot Cheesecake French Toast

Apricot Cheesecake French Toast

3 large eggs
2/3 cup milk
2 tablespoons granulated sugar, divided
1/4 teaspoon almond extract
6 tablespoons cream cheese, softened
1 tablespoon amaretto
8 slices whole-wheat bread, challah bread or French bread (about 1/2" thick)
6 tablespoons apricot jam
1/4 cup sliced almonds, toasted
confectioners' sugar, for dusting

Preheat oven to 375 degrees.

In large shallow dish, whisk together eggs, milk, 1 tablespoon sugar and almond extract.

In a small bowl, stir together cream cheese, remaining tablespoon sugar and amaretto - evenly spread the mixture over each slice of bread. Spread apricot jam over 4 of the slices and top with remaining bread, cheese side down, pressing the edges firmly.

Dip each sandwich into egg mixture, turning to coat. Place onto a rimmed baking sheet coated with nonstick spray. Pour any remaining egg mixture evenly over the top.

Place into the oven and bake, turning the bread over halfway through, until golden, about 20 to 25 minutes. Top with a sprinkling of the almonds and dust with the confectioners' sugar to serve.

Makes 4 servings.

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