Stuffed French Toast

• 1 (8 oz.) pkg. cream cheese, softened
• 1 tsp. vanilla
• 1/2 c. chopped walnuts
• 1 (16 oz.) loaf French bread
• 4 eggs
• 1 c. whipping cream
• 1/2 tsp. vanilla
• 1/2 tsp. ground nutmeg
• 1 (12 oz.) jar (1 1/2 c.) apricot preserves
• 1/2 c. orange juice

1. Beat together cream cheese and 1 teaspoon vanilla until fluffy.
2. Stir in nuts; set aside.
3. Cut bread into 10 to 12 (1 1/2-inch) slices; cut a pocket in top of each.
4. Fill each with 1 1/2 tablespoons cheese mixture.
5. Beat together eggs, whipping cream, remaining 1/2 teaspoon vanilla and nutmeg.
6. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling.
7. Cook on a lightly greased griddle until both sides are golden brown.
8. To keep cooked slices hot for serving, place them on a baking sheet in a warm oven.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019125 (may not work)