Stuffed Apricot French Toast

Directions

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside.
• Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons 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 lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean.
• Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.