Stuffed French Toast 15 Recipe

Beat together the cream cheese and 1 tsp. vanilla until creamy. Stir in the nuts. Set aside. Cut the bread into 10-12 each 1 1/2" slices. Cut a pocket in the top of each. Fill each "pocket" with 1 1/2 T. of the cream cheese mixture. Beat together eggs, whipping cream, the remaining vanilla and nutmeg. Using tongs, dip the filled bread slices in the egg mixture being careful not to squeeze out the filling. Cook on a lightly greased griddle till both sides are golden brown. To keep cooked slices hot, place them in a warm oven on a baking sheet. Heat the preserves and juice. Drizzle the apricot mixture over the French Toast and serve.