April 11, 2010

STUFFED FRENCH TOAST


 
8 oz. cream cheese
1 tsp. vanilla
1/2 c. nuts
1 loaf French bread
4 eggs
1 c. whipping cream
Nutmeg
 
APRICOT SAUCE:
12 oz. apricot preserves
1/2 c. orange juice or less
 
Cream together cream cheese, vanilla and nuts.Slice French bread into 2 inch thick slices. Make slits in slices. Stuff bread with cream cheese mixture.
Beat eggs, whipping cream and nutmeg. Dip stuffed bread into egg mixture coating thoroughly. Fry in melted butter until brown on both sides and egg is "set".
Warm preserves and juice and serve over French toast.

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