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Stuffed Apricot French Toast
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |