Three Cheese-Stuffed French Toast recipe

8 servings

3/4 cup shredded mozzarella cheese

4 ounces cream cheese, softened

1 tablespoon ricotta cheese

3 tablespoons apricot jam

8 (2 inch thick) slices French bread

2 eggs, lightly beaten

1/2 cup milk

1 cup cornflakes cereal crumbs

2 tablespoons butter

2 cups apricot nectar

1/4 cup butter

2 tablespoons white sugar

2 teaspoons ground ginger

2 cups sliced fresh peaches

1/4 cup confectioners' sugar for dusting

The night before: Split each bread slice four fifths of the way through.

Spread the two sides apart so that they look like butterfly wings.

Use a fork hollow out a shallow pocket on the inside of each slice.

Discard the crumbs; set bread asideIn a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese.

Stir in the apricot jam.

Spoon 2 tablespoons of cheese mixture into each bread slice.

Place slices in a 9x13 inch baking dish.

Cover and chill 8 hours or overnight.

The next morning: Preheat oven to 400 degrees F (200 degrees C).

Pour apricot nectar into a small saucepan and simmer over medium heat.

Stir in sugar and cornstarch; cook until thickened.

Beat together eggs and milk.

Dip bread slices into egg mixture and dredge in cornflakes crumbs.

Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden.

Place in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees for 15 minutes.

In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar and ginger over medium heat.

Add peaches and cook for 3 minutes.

Arrange French toast slices on individual plates.

Top each serving evenly with peach slices, sprinkle with powdered sugar.

Serve with apricot syrup.