Apricot French Toast

From taste of home.

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 slice with about 2 tablespoons of 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 light greased griddle until golden brown on both sides.

Place on an ungreased baking sheet.

Bake at 300 for 20 minutes.

Meanwhile , combine preserves and orange juice in a small saucepan.

Heat through.

Drizzle over hot french toast.

cream cheese, vanilla extract, walnuts, french bread, eggs, heavy whipping cream, ground nutmeg, apricot preserves, orange juice