Gruyère and Apricot Stuffed French Toast Recipe

Today we wanted to share with all of you a great recipe that was sent over to us from the great folks at Emmi USA. If you love genuine Switzerland cheese products, Check out EmmiUSA.

Gruyère and Apricot Stuffed French Toast Recipe

Yield: 4 servings

1 cup flake cereal
1/3 cup almonds, sliced
1/4 cup brown sugar
4 eggs, beaten
1 cup whole milk
8 slices bread, trimmed crust
1/3 cup apricot preserves
5 ounces Kaltbach Cave-aged Le Gruyère® Switzerland AOC, sliced thin

In a food processor, combine cereal, brown sugar and almonds. Pulse until crumbled and well blended. Place into a medium sized bowl and put to the side.  In a medium bowl, whisk milk and eggs together. Spread a tablespoon of preserves on each slice of bread. Place Kaltbach Cave-aged Le Gruyère® slices evenly on four slices of bread, at least ½-inch from the edges on top of the preserves.

Place the remaining four bread slices atop (apricot facing in) of the slices with cheese. Press slices together lightly to make sure they stick together. Carefully dip bread into milk and egg batter, covering all sides, top and bottom of the bread. Once covered, place into crumbled cereal mixture and coat all sides, top and bottom of the bread. Make sure that the cereal mixture is packed firmly onto the bread. Pre-heat electric griddle or medium sauté pan to about 350° F. Spray lightly with cooking spray. Place French Toast on griddle and cook for about 10 minutes until first side is lightly browned and crisped. Flip and cook on second side until lightly browned and crisped.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!