Stuffed apricot french toast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese -- softened 8 |
| Oz | ||
| 1½ | teaspoon | Vanilla extract -- divided |
| ½ | cup | Walnuts -- finely chopped |
| 1 | Loaf | |
| 4 | eaches | Eggs |
| 1 | cup | Heavy cream |
| ½ | teaspoon | Ground nutmeg |
| 1 | Jar apricot preserves -- 12 | |
| Ounces | ||
| ½ | cup | Orange juice |
| French bread | ||
Directions
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1-½-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet; bake at 300 deg. for 20 minutes. Meanwhile, combine preserves and orange juice in a small saucepan; heat through, drizzle over hot French toast. Yield: about 8 servings Recipe By : Taste of Home
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