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Stuffed French Toast

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 1 8-ounce package cream cheese, softened
  
• 1 12-ounce jar apricot preserves (about 1 cup)
  
• 1 teaspoon vanilla
  
• 1/2 cup chopped walnuts
  
• 1 16-ounce loaf French bread
  
• 4 eggs
  
• 1 cup whipping cream
  
• 1/2 cup chopped walnuts
  
• 1/2 teaspoon vanilla
  
• 1/2 cup orange juice
  
• fresh or frozen raspberries, thawed (optional)
  






Instructions



1. In a small mixing bowl beat together cream cheese, 2 tablespoons of the apricot preserves, and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.
   
   
2. Cut bread into 10-12 1-1/2” thick slices; cut a pocket in the top of each. Fill each pocket with about 1-1/2 teaspoons cheese mixture.
   
   
3. Beat together eggs, whipping cream, nutmeg, and the 1/2 teaspoon vanilla. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling.
   
   
4. Cook on a lightly greased griddle over medium heat about 2 minutes on each side or until golden brown. Keep warm in a 300° F. oven while cooking remaining slices.
   
   
5. In a small saucepan heat together the remaining apricot preserves and the orange juice. To serve, drizzle the mixture over hot French toast. If desired, top with raspberries. Makes 10 to 12 slices.