4 eggs
1 cup half-and-half
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Filling:
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
Glaze:
1 cup Smucker's Apricot Preserves
1/2 cup orange juice
1/2 teaspoon almond extract
In small bowl, blend together ingredients for filling until light and fluffy. Set aside. Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.
Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.
Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast