| 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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