1-8 oz. pkg. cream cheese, softened 1 tsp. vanilla 1/2 C. chopped walnuts 1-16 oz. French read 4 eggs 1 C. whipping cream 1/2 tsp. vanilla 1/2 tsp. nutmeg 1-12 oz. jar apricot preserves 1/2 C. orange juice
Beat together the cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into ten to twelve 1 1/2" slices; cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of cheese mixture. Beat together eggs, whipping cream, and the remaining 1/2 teaspoon vanilla and the nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling. Cook on a slightly greased griddle until golden brown; flip and brown on other side. To keep cooked slices hot for serving, place them on a baking sheet in a warm oven. Meanwhile, heat together the preserves and juice. To serve, drizzle the apricot mixture over hot French toast.