Shelly's Recipe

STUFFED FRENCH TOAST

Category: French Toast

1 (1 lb) loaf French bread
4 eggs
1 cup half-and-half
1/2 tsp vanilla extract
1/2 tsp nutmeg

Filling
1 (8 oz) pkg cream cheese, softened
2 tbsp sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup chopped walnuts or pecans (optional)

Glaze
1 cup apricot preserves
1/2 cup orange juice
1/2 tsp almond extract

In small bowl, blend together ingredients for filling until light and fluffy. Set aside.

Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tbsp of filling.
Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in the oven at 225 to keep warm.

Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.