April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) pkg. cream cheese, softened
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. ground nutmeg
1 (12 oz.) jar apricot preserves (1 1/2 c.)
1/2 c. orange juice
 
Beat together the cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into ten to twelve 1 1/2 inch slices; cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of the cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 teaspoon vanilla, and the nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are golden brown. To keep cooked slices hot for serving, place them on a baking sheet in a warm oven.Meanwhile, heat together the preserves and juice. To serve, drizzle the apricot mixture over hot French toast. Makes 10 to 12 stuffed slices.

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