Recipe - Stuffed Apricot French Toast

8 ounce Cream cheese, softened
1 One half teaspoon Vanilla, divided
One half cup Finely chopped walnuts
1 One half pound Loaf French bread loaf
4 Eggs
1 cup Heavy cream
One half teaspoon Ground nutmeg
12 ounce Apricot preserves
One half 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" thick 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
F. for 20 minutes. Meanwhile combine preserve and orange juice in a small
saucepan. Heat through. Drizzle over hot French toast. MC formatting by
bobbi744@sojourn.com

Recipe by: Taste of Home, Oct/Nov '93, p. 26

Posted to MCRecipe Digest V1 #497 by Roberta Banghart
bobbi744@sojourn.com on Mar 03, 1997.