Cinnamon French Toast with Apricot-Cheese Filling

Ingredients

½ cup, plus 2 tablespoons apricot preserves
brandy
3/4 cup ricotta cheese
1/4 cup cream cheese
½ cup Monterrey Jack cheese, grated
4 eggs
3/4 cup cream
dash of nutmeg
4 tablespoons butter
6 apricot halves
½ cup sugar
12 pieces of cinnamon raisin toast

Filling
Combine ½ cup apricot preserves and 3 tablespoons brandy. Heat to a boil, careful not to burn. Cool to room temperature. Combine 3/4 cup ricotta, 1/4 cup cream cheese, and ½ cup Monterry Jack cheese. Add cooled apricot and brandy mixture.

Apricot Topping
Heat 4 tablespoons butter. Add 6 apricot halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of brandy and flame (or cook longer to reduce brandy).

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg.

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of apricot preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to cook!!
Set over to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until puffy and glaze shines. Remove from oven. Cut in half. Garnish with ½ sliced apricot and teaspoon of apricot juice. Sprinkle with confectioner’s sugar. Serves 6 people