April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) 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 (1 1/2 c.) apricot preserves
1/2 c. orange juice
 
Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts and set aside. Cut bread into 1 12/ inch slices. Cut pocket in top of each. Fill each with 1 1/2 tablespoons of cheese mixture. Beat together eggs, whipping cream and 1/2 teaspoon of vanilla and nutmeg. Dip slices in egg mixture. Cook on lightly greased griddle. Heat together preserves and juice. Drizzle over toast.

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