If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is a combination of a beloved bread pudding holiday treat and a baked French toast recipe. —cookwithsusan
- 1/2 cup Orange liqueur
- 1/4 cup water
- 1/2 cup diced dates
- 1/2 cup diced apricots
- Butter for baking dish
- 4 ounces Neufchatel cheese, softened to room temperature
- 1 pound Egg bread loaf, 16 ounces, sliced to 8 pieces, with a 2-inch pocket cut in each piece
- 1-1/2 cups half-and-half cream
- 2 cups whole milk
- 6 large eggs
- 1/4 cup Sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon Orange zest
- 3/4 cup Maple syrup
- 2 tablespoons Butter, melted
- Preheat over to 350 degrees F.
- Combine liqueur, water, dates, and apricots in bowl and allow fruit to absorb liquid for 1 hour; and then drain fruit and reserve liquid.
- Butter a 9 x 13 inch baking dish. Place dish on large cookie sheet.
- Mix fruit with Neufchatel cheese and spread in pocket of each piece of bread. Arrange slices in bottom of baking dish, overlapping if necessary.
- Whisk cream, milk, eggs, sugar, vanilla, nutmeg, cinnamon, and orange zest in a large bowl to make a custard mixture.
- Pour custard over bread pieces, pressing down gently with spatula. Let stand 25 minutes before baking.
- Bake 50 minutes to an hour until lightly browned and firm to touch. Cool while making syrup, and then serve with warm syrup.
- Syrup: Combine reserved liqueur-flavored liquid, maple syrup, and butter in a medium saucepan and cook until volume is reduced by one-third.
- This recipe was entered in the contest for Your Best French Toast