1 8-ounce package cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped walnuts
1 16 ounce loaf unsliced French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 12 ounce jar (1 1/2 cups) apricot preserves
1/2 cup orange juice

Directions:
Beat together the cream cheese and the 1 teaspoon vanilla with an electric mixer on medium speed till fluffy. Stir in nuts and set aside.

Cut bread into ten to twelve 1 1/2 inch thick slices. For pockets, cut a slit in the center top of each bread slice, cutting about two thirds of the way to, but not through, the bottom crust. Fill each pocket with about 1 1/2 tablespoons of the cream cheese mixture.

In a small mixing bowl stir together eggs, whipping cream, the 1/2 teaspoon vanilla, and nutmeg. Using tongs, dip the filled bread slices into the egg mixture, coating both sides and being careful not to squeeze out the filling. Cook bread slices on a lightly greased griddle till both sides are golden brown. To keep cooked bread slices hot for serving, place them on a baking sheet in a warm oven.

Meanwhile, in a saucepan combine preserves and orange juice. Cook and stir over medium heat till preserves are melted. To serve, drizzle the apricot mixture over hot bread slices.

Makes 10 to 12 servings.

home      main index      category      recipe list