1. Heat oven to 350 F. 2. Melt the butter in the bottom of a square cake pan, mix 1/2 c brown sugar into the butter, spread over bottom of the pan. 3. Beat eggs, milk and cinnamon together in a shallow dish. 4. Dip bread slices in the egg mixture, let the pieces soak up as much of the egg mix as you can. 5. I use Pepperidge Farm Brown Sugar Cinnamon French Toast, but you can use any bread you like. 6. Layer 4 slices on the bottom of the pan. 7. Mix the cream cheese and brown sugar together, spread a spoonful over each slice of bread, top with the remaining 4 slices of bread which have been dipped in the egg mixture. 8. Bake for 20 minutes, flip the stacks of French Toast over, bake for another 25 minutes. 9. For the syrup, pour the syrup fromt he apricots into a small saucepan, cut up the apricots into a small dice, add to the pan, add the remaining brown sugar. 10. Bring to a rolling boil and let it reduce to half. 11. Serve the warm syrup over the hot french toast. ---------------------------------------------------------------------------
Nutrition
Ingredients
