STUFFED FRENCH TOAST Recipe

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

Beat together 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 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.