Stuffed Apricot French Toast

• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/2 tsp. vanilla, divided
• 1/2 c. finely chopped walnuts
• 1 loaf French bread
• 4 eggs
• 1 c. heavy cream
• 1/2 tsp. nutmeg
• 1 jar apricot preserves
• 1/2 c. orange juice

1. Use microwavable roasting rack or cookie sheet and spray lightly with nonstick cooking spray.
2. Wash and slice unpeeled potatoes as thin as possible, 1/8-inch or less.
3. Russet or new potatoes work well.
4. Only slice what will fit on one cooking tray, usually one medium-sized potato.
5. Place slices of potato on sheet in a single layer.
6. Leave plain or sprinkle with any seasoning like salt-free Mrs. Dash, Lawry's seasoned lite salt, granulated garlic or powder, granulated onion or powder, or mix your own.
7. Cook 8 to 10 minutes on High (100% power), uncovered, until the potatoes turn light brown.
8. Rotate the cooking tray once if the potatoes are cooking unevenly.
9. More time may be required if they are wet or if a larger cooking tray is used.
10. Cool after cooking and store in Ziploc bags.
11. Will keep well 2 to 3 weeks or more.

cream cheese, vanilla, walnuts, bread, eggs, heavy cream, nutmeg, apricot preserves, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577820 (may not work)