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Apricot-Stuffed French Toast


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1 (8-ounce) package cream cheese, softened

1/3 cup chopped dried apricot halves

2 tablespoons sugar

1 (16-ounce) loaf italian bread

4 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla extract

Apricot syrup (optional)

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