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Prep Time55min
Total1hr10min
Servings6
Ingredients12
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Ingredients
1
loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread
1
package (3 oz) cream cheese, softened
3
tablespoons apricot preserves
1/4
teaspoon grated lemon peel
3
eggs
3/4
cup half-and-half or milk
2
tablespoons granulated sugar
1
teaspoon vanilla
1/8
teaspoon salt
1/8
teaspoon ground nutmeg, if desired
2
tablespoons butter, melted
Powdered sugar, if desired
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Instructions
Step
1
Spray 13x9-inch pan with cooking spray.
Step
2
Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
Step
3
In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
Step
4
In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Step
5
Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.
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Why it Works: A Zest for Flavor
You might be surprised to learn that the most flavorful part of a lemon is the part you normally throw away: the peel. The yellow part of the lemon peel (called the rind or the zest) contains lemon oil, a powerful concentrate of citrus. Including the zest of the lemon in your cooking adds a refreshing flavor without the acidity of lemon juice. Care must be taken when removing the zest to not remove the bitter white pith that lies just underneath. Although you can use a box grater, the best tool is called a microplane grater (similar to an old-fashioned wood rasp). It grates the zest evenly but avoids scraping the underlying pith.
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