April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. finely chopped walnuts
1 (16 oz.) loaf French bread
4 lg. 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
 
Blend together the cream cheese and 1 teaspoon vanilla until fluffy; add nuts. Blend and set aside.Cut bread into 10 to 12 slices, 1 1/2 inches thick. Cut a pocket in the top of each slice. Fill pocket with 1 1/2 tablespoons of cheese mixture.
Beat together eggs, cream, remaining vanilla and nutmeg. Dip bread into egg mixture being careful not to squeeze out filling. Brown slices on lightly greased griddle; remove to serving platter and keep warm.
Combine preserves and orange juice and heat through. Drizzle sauce over toast and serve. 10-12 servings.

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