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Bonne Maman Preserves Apricot -- 13 oz


Bonne Maman Preserves Apricot
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Bonne Maman Preserves Apricot -- 13 oz

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Bonne Maman Preserves Apricot Description

  • Product of France
  • Kosher


Directions

Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tbsp. (20 g)
Servings per Container: About 18
Amount Per Serving% Daily Value
Calories50
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate13 g4%
   Sugars13 g
Protein0 g
Other Ingredients: Apricots, Sugar, Cane Sugar, Concentrated Lemon Juice, Fruit Pectin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cream Cheese-Stuffed French Toast with Apricots & Walnuts

Whether you’re hosting brunch or just want to do something special for breakfast this weekend, this stuffed French toast is sure to hit the spot and be a crowd-pleaser. Each bite oozes with cream cheese, apricot preserves and walnuts for a sweet and creamy flavor with just a touch of crunch. Powdered sugar tops it all off, and if you’re feeling extra indulgent, you can always drizzle with some maple syrup too!

Two Slices of Stuffed French Toast with Powdered Sugar | Vitacost.com/blog

Ingredients

1 small loaf French bread
4 Tbsp. Simple Truth Organic Powdered Sugar
8 oz. cream cheese, softened
1/4 cup water
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 cup apricot preserves
1/2 cup raw walnuts, chopped
4 eggs

Directions

  1. In small bowl, beat together cream cheese, vanilla and preserves until well combined. Mix in walnuts.
  2. Cut bread into 1/2" slices. Spread cream cheese mixture on half of the slices and top with remailing half of slices to form a sandwich.
  3. In shallow bowl, beat eggs, water and nutmeg. Dip sandwiches in egg mixture, letting all excess liquid drip off. In griddle or lightly greased skillet, cook sandwiches for 2 minutes on each side over medium heat. Toast should be golden brown.
  4. Sprinkle with powdered sugar to serve.

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