Stuffed Apricot French Toast

by Nancy Ballein

1 pkg. (8 ounces) cream cheese, softened
1 1/2 tsp. vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1 1/2 pounds) French Bread
4 eggs
1 cup heavy cream
1/2 tsp. ground nutmeg
1 jar (12 ounces) apricot preserves 1/2 cup orange juice

In a mixing bowl, beat cream cheese and 1 tsp vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 1/2″ 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 nut 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° for 20 minutes. Meanwhile, combine preserves and orange juice in a saucepan; heat through. Drizzle over French toast. Serves 8.