Stuffed French Toast

• 1 (8 ounce) package neufchatel cheese, softened
• 1 cup apricot jam
• 1 teaspoon vanilla
• 12 cup finely chopped pecans
• 1 loaf sweet French bread
• 4 eggs
• 1 cup whipping cream
• 12 teaspoon ground cinnamon
• 12 teaspoon vanilla
• 12 cup orange juice

1. In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy.
2. Stir in the pecans and set aside.
3. Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each.
4. Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.
5. Combine the remaining apricot jam and orange juice in a small saucepan.
6. Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.
7. Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla.
8. Preheat a large frying pan over medium heat, or use a griddle, if preferred.
9. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling.
10. Cook in lightly greased pan for about 2 minutes per side or until lightly brown.
11. Keep warm in a 300 degree oven while cooking remaining slices.
12. To serve, drizzle warm syrup over the hot French toast.
13. Tip: For lower fat, use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.

cheese, apricot, vanilla, pecans, bread, eggs, whipping cream, ground cinnamon, vanilla, orange juice

Taken from www.food.com/recipe/stuffed-french-toast-264508 (may not work)