STUFFED FRENCH TOAST

I found this recipe on cooks.com, and decided that I would make it for dinner. I copy and pasted the recipe below. I hope that you enjoy it. The ingredients call for white bread and for preserves mixed with orange juice. I obviously did not use their suggestion. I have wheat on hand and so used what I had. As for the syrup. I mixed about 1/2 cup strawberries, 1/2 cup blueberries, and 1/2 cup raspberries and cooked on high with 1 cup sugar and 1 T vanilla. Boil for 15-20 minutes, constantly stirring. My family loved it so I get to share it. Oh and I only got 6 things of stuffed french toast. Maybe I soak mine more than she does.

Ingredients:
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Directions:

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.

Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.