Stuffed Apricot French Toast

[Guest guest]

Ny Aunt served this. I couldn't wait to write the

recipe down.

 

Stuffed Apricot French Toast

 

1 8 oz. pkg. cream cheese, softened

1 1/2 teaspoons vanilla extract, divided

1/2 cup finely chopped walnuts

1 loaf French bread

4 eggs

1 cup whipping cream

1/2 teaspoon ground nutmeg

1 12 oz. jar apricot preserves

1/2 cup orange juice

 

In a mixing bowl, beat cream cheese and 1 teaspoon

vanilla until fluffy. Stir in nuts; set aside. Cut

bread into 1 1/2-inch slices; cut a pocket in the top

of each slice. Fill each pocket with about 2

tablespoons of cream cheese mixture. In another bowl,

beat eggs, cream, nutmeg and remaining vanilla. Dip

both sides of bread into egg mixture, being careful

not to squeeze out the filling. Cook on a lightly

greased griddle until golden brown on both sides.

Place on an ungreased baking sheet; bake at 300

degrees for 20 minutes. Meanwhile, combine preserves

and orange juice in a small saucepan; heat through.

Drizzle over hot French toast.