April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. chopped walnuts
1 loaf sourdough bread
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
Oil for frying
1 (12 oz.) jar apricot preserves
1/2 c. orange juice
 
Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts. Cut bread into 10 to 12 (1 1/2") slices and cut a pocket in top of each slice.Beat together eggs, cream, 1/2 teaspoon vanilla and nutmeg. Set aside. In each pocket, place 1 teaspoon of cream cheese mixture. Dip bread slices in egg mixture. Heat oil in pan. Cook bread on both sides until golden brown. Keep warm on baking sheet in oven. Heat preserves and orange juice in saucepan. Drizzle over French toast.
Makes 6 servings, 2 slices each.

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