April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) soft cream cheese
1 tsp. vanilla
1/2 c. chopped nuts
1 French bread loaf
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) apricot preserves
1/2 c. orange juice
 
Beat cream cheese and 1 teaspoon vanilla together until fluffy. Stir in chopped nuts and set aside. Cut French bread loaf into 10-12 (1 1/2 inch) slices; cut a pocket in the top of each slice. Fill each with 1 1/2 tablespoons of the cheese - nut mixture.Beat together eggs, whipping cream, 1/2 teaspoon vanilla and nutmeg. Dip filled bread slices in egg mixture. Cook on a lightly greased griddle until both sides are golden brown. Heat together apricot preserves and orange juice. Drizzle over the warm French toast.

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