Apricot and Blueberry Stuffed French Toast is a special breakfast on Christmas morning. We filled plates with this wonderful French toast and opened our presents while we ate. I recall the warmth and excitement of those occasions much more than the gifts. Now I make this every Christmas morning at my house.” From Trisha Kruse, Ea gle, Idaho

Ingredients:

1 cup sliced fresh or canned apricots

1 cup fresh or frozen blueberries, thawed

and drained on paper towels

2 tablespoons sugar

One 8- ounce package cream cheese

1⁄2 cup apricot preserves

3 eggs

2⁄3 cup half- and- half

2 tablespoons honey

2 teaspoons vanilla extract

12 slices thick white bread

1⁄4 cup (1⁄2 stick) butter

3⁄4 cup vanilla yogurt, optional

Method:

1. Preheat the oven to 300°F.

2. Combine the apricots, blueberries, and sugar in a small bowl. Combine the cream cheese and preserves in a medium micro wave- safe bowl and heat on high for 30 to 40 seconds to soften the cream cheese and slightly melt the preserves. Whisk until well blended.

3. Whisk the eggs in a shallow dish until well blended. Add the half- and- half, honey, and vanilla; mix well.

4. Spread the cream cheese mixture evenly over 6 of the bread slices and top with the remaining slices. Dip each “sandwich” into the egg mixture, turning to coat well.

5. Melt 2 tablespoons of the butter in a large skillet over medium heat. Cook three of the “sandwiches” until golden, about 2 minutes on each side.

6. Place on an ovenproof platter and keep warm in the oven. Repeat with the remaining “sandwiches.” Top each serving with the sweetened fruit and yogurt, if desired.