Apricot Stuffed French Toast
Makes about 10 to 12 French Toast slices

Prep Time: 20 min.

Ingredients:

• Filling:
  • 1-8 ounce package cream cheese, softened
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)
• 1-loaf French bread (1 lb)
• French Toast
  • 4 eggs
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
• Glaze:
  • 1 cup Apricot Preserves
  • 1/2 cup orange juice
  • 1/2 teaspoon almond extract

Directions:

1. In a small bowl, blend together ingredients for filling until light and fluffy. Set aside.
2. Cut bread into 10-12 slices, approximately 1-1/2 inch thick.
3. Cut a small slice along the top of each piece, creating a pocket in the middle.
4. Fill with a heaping tablespoon of filling.
5. In a mixing bowl, mix together the eggs, half-and-half, vanilla and nutmeg.
6. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown.
7. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
8. Heat preserves in small saucepan until melted. Stir in orange juice and almond extract.
9. To serve, drizzle over French toast.