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Julie's Stuffed Apricot French Toast Recipe


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Julie's Stuffed Apricot French Toast Recipe
Makes 8 Servings

8 oz Cream cheese, softened
1-1/2 ts Vanilla, divided
1/2 c Finely chopped walnuts
1-1/2 lb Loaf French bread loaf
4 Eggs
1 c Heavy cream
1/2 ts Ground nutmeg
12 oz Apricot preserves
1/2 c 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" thick slices. Cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl beat 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 300 F. for 20 minutes. Meanwhile combine preserve and orange juice in a small saucepan. Heat through. Drizzle over hot French toast.
Julie KY

 http://www.nancyskitchen.com - Copyright 2017

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