Stuffed French Toast

French Toast/Waffles/Pancakes/Crepes


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.

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