Stuffed French Toast

4 (1-ounce) diagonally cut slices French bread (about 1 inch thick)
3 tablespoons finely chopped dried apricots, divided
1/2 cup nonfat ricotta cheese
2 tablespoons (½ ounce) shredded part-skim mozzarella cheese
1 teaspoon sugar
¼ teaspoon vanilla extract
¾ cup apricot nectar
½ cup sliced ripe banana (about 1 small)
½ cup skim milk
¼ cup frozen egg substitute, thawed
Vegetable cooking spray

1. Cut a slit through top of each slice of bread to form a pocket. Set aside.

2. Combine 1 tablespoon dried apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well. Stuff 2 tablespoons cheese mixture into pocket of each slice of bread; set aside.

3. Combine remaining 2 tablespoons apricots and apricot nectar in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 1 minute. Remove from heat; stir in banana. Set aside, and keep warm.

4. Combine milk and egg substitute in a large shallow dish; stir well. Place stuffed bread in dish, turning to coat. Let stand until milk mixture is absorbed.

5. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Gently add bread to skillet, and cook 2 minutes. Carefully turn bread over, and cook 2 minutes or until browned. Serve with warm apricot sauce.