Apricot Stuffed French Toast
|Cream cheese||8 Ounce, softened (1 Package)|
|Apricot preserves||12 Ounce (1 Jar)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|French bread loaf||16 Ounce|
|Whipping cream||1 Cup (16 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
1 In a small mixing bowl beat together cream cheese, 2 tablespoons of the apricot preserves, and the 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill each pocket with about 1 1/2 tablespoons of the cheese mixture.
2 Beat together eggs, whipping cream, nutmeg, and the 1/2 teaspoon vanilla. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle over medium heat about 2 minutes on each side or until golden brown. Keep warm in 300° oven while cooking remaining slices.
3 Meanwhile, in a small saucepan heat together the remaining apricot preserves and the orange juice.