Stuffed French Toast

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Stuffed French Toast
1-1lb loaf French bread
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 Peach 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.

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