April 11, 2010

MOM'S STUFFED FRENCH TOAST


 
1 (8 oz.) cream cheese
1 tsp. vanilla
1/2 c. chopped walnuts
1 (16 oz.) loaf French bread
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 jar (12 oz.) apricot preserves
1/2 c. orange juice
 
Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.Cut bread into 10-12 1/2 inch slices. Cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of cheese mixture.
Beat together eggs, whipping cream, the 1/2 teaspoon vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out filling. Cook on both sides until golden brown.
Meanwhile heat together the preserves and juice. Drizzle over hot French toast. Makes 10-12 stuffed slices. Very filling! Delicious!

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