April 11, 2010

STUFFED FRENCH TOAST


 
8 oz. pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts, chopped
16 oz. loaf French bread
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
12 oz. jar (1 1/2 c.) 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 ten to twelve 1 1/2 inch slices; cut a pocket in the top of each. Fill each with 1 1/2 tablespoon of the cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 teaspoon vanilla and the nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling. Cook on lightly greased griddle until both sides are golden brown. To keep cooked slices hot for serving place them on a baking sheet in a warm oven. Meanwhile, heat together the preserves and juice. To serve, drizzle the apricot mixture over hot French toast. Makes 10 to 12 stuffed slices.

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