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STUFFED FRENCH TOAST Recipe | |
British Brunch | |
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Ingredients:
1 (8 oz.) pkg. cream cheese,softened 1 tsp. vanilla 1/2 c. chopped walnuts 1 (16 oz.) loaf French bread 1 c. whipping cream 1/2 tsp. vanilla 4 eggs 1/2 tsp. ground nutmeg 1 (12 oz.) jar apricot preserves 1/2 c. orange juice
Directions:
Beat together cheese and 1 teaspoon vanilla untilfluffy. Stir in nuts; set aside. Cut bread into ten to twelve 1 1/2-inch slices; cut a pocket in the side of each. Fill with 1 1/2 tablespoons of 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. Meanwhile, heat together reserved juice. To serve, drizzle apricot mixture over hot French toast. Serve immediately. May also use maple syrup, if desired. | |