April 11, 2010

STUFFED FRENCH TOAST


 
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. chopped walnuts or pecans
1 (16 oz.) loaf French bread
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves
1/2 c. orange juice
 
Beat together the cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 10 or 12 (1 1/2 inch) slices. Cut a pocket in top of each. Fill with 1 1/2 teaspoon cheese mixture. Beat together the egg, whipping cream, 1/2 teaspoon vanilla and nutmeg.Using tongs, dip the filled bread into egg mixture being careful not to squeeze out filling. Cook on lightly greased griddle until both sides are golden brown.
To keep slices hot, place on baking sheet in warm oven. Meanwhile, heat together the preserves and orange juice. To serve, drizzle over toast. Serves 10 to 12.

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