Ingredients;
1 (8-ounces) package cream cheese, softened
1/4 cup crushed pineapple
1/2 cup pecans, chopped
1 (16-ounces) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1 teaspoon ground nutmeg
1 (12-ounces) jar (1 1/2 cups) apricot preserves
1/2 cup orange juice
1 (8-ounces) package cream cheese, softened
1/4 cup crushed pineapple
1/2 cup pecans, chopped
1 (16-ounces) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1 teaspoon ground nutmeg
1 (12-ounces) jar (1 1/2 cups) apricot preserves
1/2 cup orange juice
Preparation
Preparation:
Beat cream cheese and pineapple together until fluffy. Stir in nuts, set aside. Cut bread into 10-12, 1-1/2-inches slices; cut a pocket in the side of each.
Fill each with 1 1/2 tablespoons of the cheese mixture.
Beat together eggs, whipping cream, vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling.
Cook on lightly greased griddle until both sides are golden brown.
Meanwhile, heat together preserves and juice. To serve, drizzle apricot mixture over hot French toast.
