April 11, 2010

STUFFED FRENCH TOAST


 
1 (16 oz.) loaf unsliced French bread
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. chopped walnuts
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. ground nutmeg
1 (12 oz.) jar apricot preserves
1/2 c. orange juice
 
Beat cream cheese and vanilla until fluffy. Stir in uts, set aside.Cut bread into 10-12 (1 1/2 inch) slices, then cut each slice from top to halfway down inside for a pocket. Fill with 1 1/2 tablespoons each of cheese mixture.
Beat together eggs, whipping cream, 1/2 teaspoon vanilla and nutmeg. Dip bread slices in egg mixture. Cook on lightly greased griddle until golden brown. (To keep warm place on baking sheet in warm oven.)
Meanwhile, heat together the preserves and juice. To serve, drizzle apricot mixture over hot French toast. Makes 10-12 stuffed slices.

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