1. In a mixing bowl, whisk together the cream cheese, sour cream, vanilla, lemon juice & 1/4 cup of the preserves until well blended, then set aside. 2. In a microwave-safe bowl, combine remaining preserves & the tablespoon of water, then microwave on high for 30 seconds. Stir & microwave for another 30 seconds or until melted, then set aside. 3. In a shallow dish, whisk together the eggs, milk, salt & cinnamon. Dip bread slices into this egg mixture, then set them on a platter. 4. Spread half of the slices with the cream cheese mixture, then top each spread slice with a slice of dipped bread, making 6 'sandwiches.'. 5. In a large skillet, heat 1/8 inch of vegetable oil over medium-high heat until oil is hot but not smoking. Working in batches, transfer 'sandwiches' to the skillet & cook about 90 seconds or until lightly browned, then turn them over & cook another 60 seconds or until deep golden brown & slightly puffy. 6. Remove the filled French toast & allow them to drain briefly on several layers of paper towels. 7. Serve hot with the melted preserves. ---------------------------------------------------------------------------
Nutrition
Ingredients
