| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Apricots, Breads – qu, Breakfast/b, Cream chees, Eggs | 8 | Servings |
INGREDIENTS
| 8 | oz | Cream cheese, softened |
| 1 1/2 | ts | Vanilla, divided |
| 1/2 | c | Finely chopped walnuts |
| 1 1/2 | lb | Loaf French bread loaf |
| 4 | Eggs | |
| 1 | c | Heavy cream |
| 1/2 | ts | Ground nutmeg |
| 12 | oz | Apricot preserves |
| 1/2 | c | Orange juice |
INSTRUCTIONS
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts. Set aside. Cut bread into 1 1/2" thick 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 F. for 20 minutes. Meanwhile combine preserve and orange juice in a small saucepan. Heat through. Drizzle over hot French toast. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home, Oct/Nov '93, p. 26 Posted to MC-Recipe Digest V1 #497 by Roberta Banghart <bobbi744@sojourn.com> on Mar 03, 1997.
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