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Stuffed Apricot French Toast

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1-1/2 pounds) French bread
4 eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 jar (12 ounces) 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-in. slices;
cut a pocket in the top of each slice. Fill each pocket with about 2

Printed from tasteofhome.com Sep 8, 2008

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Stuffed Apricot French Toast cont.

tablespoons 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° for 20 minutes.
Meanwhile, combine preserves and orange juice in a small saucepan;
heat through. Drizzle over hot French toast.

Yield: 8 servings.