1 Loaf French bread sliced 1 1/4 in. thick & slice almost thru in half
2 cups cream (for low fat, use skim milk)
8 oz Ricotta cheese
1 teaspoon cinnamon
1/3 cup raisins or currents
1/2 teaspoon Rum extract
1 1/2 tart apples, peeled and sliced (not too thick)
1 1/2 cups Apricot preserves
1/4 cup Dark Rum
Blend eggs & milk with fork, set aside in 9 x 13 dish.
Combine Ricotta cheese, cinnamon, raisins & rum extract. Place rounded tsp. of cheese filling in each "pocket" of the sliced bread and then add 1 apple slice. Place filled bread slice into egg/milk mixture. When all are in dish, start with first & turn to soak both sides.
In small saucepan combine apricot pres. & dark rum, stir to blend and heat gently.
Melt small amount of butter in large skillet over low heat. Once butter begins to bubble, lift out slices of bread from the egg/milk mixture one at a time, & place in skillet with hot butter to brown. Watch carefully, so they don't get too dark.
When both sides nicely browned, place on greased cookie sheet. Cover tops with small amount (maybe 1 tsp.) of apricot mix (to keep from drying out). Place in oven at 350 degrees for 30 mins. Serve hot with apricot rum sauce ladled over.
About this recipe:
Baked-filled French Toast from The Lazyjack Inn (Signature entree)