Apricot French Toast
This is like a Peachy French Toast that was posted a couple of weeks ago. The cooking method is a little different. Great to be made ahead of time Serves 8-10
8 ounces cream cheese, softened
1 1/2 teaspoon vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1 1/2 lbs.) French bread
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
1/2 cup orange juice
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
Stir in nuts; set aside. Cut bread into 1 1/2 inch slices.
Cut a pocket in the top of each slice.
Fill each pocket with about 2 tablespoons for cream cheese mixture.
In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
Dip both sides of bread into egg mixture, being careful not 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 300º F for 20 minutes.
Meanwhile combine preserves and orange juice in a small saucepan.
Drizzle over French toast.
Posted by jeaMN
Recipe from "Favorite Recipes from Camp Kingswood" compiled by Mary Harcey page 54 I am sure you could use low fat cream cheese and replace the whipping cream with milk. I would even like to put some of the apricot preserves in with the cheese! Enjoy