| | Directions | | In small mixing bowl, beat cream cheese and vanilla extract. Stir in chopped walnuts. Cut the French bread into 1 1/2" thick slices. Cut a pocket in each slice cutting almost, but not all the way through. Fill each pocket with ~ 1 1/2 teas. of cheese mixture. In separate bowl, beat together eggs, cream, vanilla, and nutmeg. Dip both sides of stuffed bread into the egg mixture. Fry until golden both sides. Mix apricot preserves and orange juice, heating in saucepan until warm. Serve over hot stuffed French toast. |
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| Ingredients | | - |  | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 cup chopped walnuts |
| - | | 1 loaf French bread |
| - | | 4 eggs, beaten |
| - | | 1 cup Whipping Cream |
| - | | 1/2 teaspoon vanilla |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 jar Apricot Preserves |
| - | | 1/2 cup orange juice |
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